Ingredients
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2 tablespoons extra-virgin olive oil, divided
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1 ½ pounds large peeled, deveined raw shrimp
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1 teaspoon no-salt-added Italian seasoning
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1 pint grape tomatoes
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2 cups loosely packed fresh basil leaves
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½ cup refrigerated basil pesto
Directions
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp and Italian seasoning; cook, stirring often, until the shrimp are just cooked through and turn opaque, 3 to 5 minutes. Transfer the shrimp to a plate. Wipe the pan clean.
- Add the remaining 1 tablespoon oil to the pan; heat over medium heat. Add tomatoes; cook, stirring occasionally and pressing the tomatoes down lightly with tongs or a wooden spoon, until the tomatoes begin to break down and juices are released, about 5 minutes. Add basil and return the shrimp to the pan. Cook, stirring constantly, until the basil is wilted and the shrimp are warm, about 1 minute. Remove from heat; stir in pesto.
