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Shrimp with Sun-dried Tomato Pesto
and mushrooms / zucchini

Active: 30 min Total: 30 min
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.
Tags

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. Shrimp - Defrost shrimp.
  2. 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)
  3. Zucchini / Shallots / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  4. Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 2 days ahead)

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Make

  1. Heat a large skillet with oil over medium heat. Add mushrooms and zucchini and saute until tender, 8 to 10 minutes.
  2. Add shallots and shrimp and saute until shrimp is cooked through.
  3. Remove pan from heat and stir in pesto and lemon juice. Taste and season with some salt and pepper.
  4. Serve shrimp with parsley on top. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (31)
Gluten-free (3)
Paleo (1)
Vegetarian (11)

Most Helpful

The adults liked this meal, but not so much with the kids. This wasn’t a I’ll do it again kind of meal, but it was good and had lots of veggies. It probably would have been better if we could eat regular dairy. We did end up using the full doubled amount of pesto though.

By: Anna
Posted: Jun 01, 2020
Diet: Original
1 Helpful

28 reviews

Good, needed extra pesto.

By: Megan
Posted: Jul 09, 2020
Diet: Vegetarian
0 Helpful

Pretty good meal, but it definitely needed more salt! Judging by the other comments about the result being bland, I suspect a lot of people follow the recipes here to the letter. Don’t be afraid to add some salt or seasoning at any step of the process! I subbed basil olive oil for regular olive oil in the pesto to add extra flavor, and finished the meal with a sprinkling of Italian herbs and a garlic/onion salt blend. Red pepper flakes work well on top too! Beans added a weird texture to the meal though.

By: Lynn
Posted: Jul 08, 2020
Diet: Original
0 Helpful

Delicious and easy! 4 servings easily serve 6. More cheese needed and maybe some pine nuts next time for crunch!

By: Lauren
Posted: Jun 15, 2020
Diet: Original
0 Helpful

Had high hopes for this one but it was pretty bland. May have been user error?

By: Kelsey
Posted: Jun 03, 2020
Diet: Gluten-free
0 Helpful

The adults liked this meal, but not so much with the kids. This wasn’t a I’ll do it again kind of meal, but it was good and had lots of veggies. It probably would have been better if we could eat regular dairy. We did end up using the full doubled amount of pesto though.

By: Anna
Posted: Jun 01, 2020
Diet: Original
1 Helpful

Very tasty and easy! The whole family liked it—including my husband who dislikes sun-dried tomatoes. We didn’t have mushrooms or arugula but used spinach and added broccoli.

By: Nancy
Posted: May 27, 2020
Diet: Original
0 Helpful