Shrimp with Sun-dried Tomato Pesto
and mushrooms / zucchini
With leftover sun-dried tomato pesto from earlier in the week, this one-pan meal comes together in a flash.
Smarts: Any protein would be great here, so try it with chopped chicken, pork, or beef if you prefer.
Smarts: Any protein would be great here, so try it with chopped chicken, pork, or beef if you prefer.
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Proteins
Cuisines
Ingredients
Sun-Dried Tomato Pesto:
- Sun-dried tomatoes in oil - 1/2 cup , drained and rinsed
- Garlic - 1 clove , peeled
- Pecan halves - 1/4 cup
- Arugula - 1/2 oz
- Oil, olive - 1 1/2 Tbsp
- Water - 1 Tbsp
Shrimp with Sun-dried Tomato Pesto:
- Shrimp, peeled and deveined - 1 1/2 lbs , defrosted
- Zucchini - 1 lb , cubed
- Shallots - 2 cloves , diced
- Parsley, fresh - 2 Tbsp , chopped
- Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
- Oil, cooking - 1 Tbsp
- Sun-dried Tomato Pesto (ingredients listed separately) - ~3/4 cup
- Lemon juice - 2 tsp
Prep
- Shrimp - Defrost shrimp.
- Make pesto - (Skip if made ahead for Tuesday.) Drain and rinse tomatoes. Peel garlic. Place all pesto ingredients in a food processor. Pulse until thickened. If it doesn’t blend easily, add more water a bit at a time. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
- Zucchini / Shallots / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 2 days ahead)
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Make
- Heat a large skillet with oil over medium heat. Add mushrooms and zucchini and saute until tender, 8 to 10 minutes.
- Add shallots and shrimp and saute until shrimp is cooked through.
- Remove pan from heat and stir in pesto and lemon juice. Taste and season with some salt and pepper.
- Serve shrimp with parsley on top. Enjoy!
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