It tastes like summertime.
It takes less than 10 minutes to make (!!)
and requires just a handful of ingredients.
Simply Recipes / Coco Morante
Shrimp andpestois such a good combination, and cherry tomatoes add pops of summer flavor and vibrant color.
Theyre actually the only ingredient requiring chopping in this recipeeverything else just goes straight into the skillet.
A few fresh basil leaves on top are a great addition if you have some around, too.
Simply Recipes / Coco Morante
Mine is from Trader Joes, found in the refrigerated section near all of the other sauces and dips.
They also have a shelf-stable pesto, but its got far less fresh herbal flavor.
As a general rule, I find that refrigerated pestos are the best ones to buy from any store.
Simply Recipes / Coco Morante
Lots of other store-bought sauces will also work well in place of pesto.
If youre a fan of olives, substitute tapenade.
For a tangy herby option with a bit of spice, usechimichurri.
Simply Recipes / Coco Morante
For a tomato-y twist, go with sun-dried tomato pesto or Romesco sauce.
Even a little jarred marinara and an extra splash of olive oil will give you a tasty result.
you’re free to add a little flaky salt or Parmesan cheese if you like.
Simply Recipes / Coco Morante
Time to enjoy a glass of white wine alongside this meal and feel the summery vibes.
Heat the olive oil in a large skillet over medium-high heat.
Turn off the heat.
Simply Recipes / Coco Morante
Add the pesto and toss to combine.
Refrigerate leftovers in an airtight container for up to 2 days.
I actually enjoy the leftover shrimp cold from the fridge!
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