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Pesto Shrimp


1 pound large shrimp, deveined (peeled or unpeeled)

2 tablespoons olive oil

¼ teaspoon kosher salt

¼ cup basil pesto

Lemon (optional)


1. Pat the (thawed) shrimp dry.

2. In a skillet, heat the olive oil on medium-high heat. Add shrimp and salt. Cook shrimp for approximately 1 to 2 minutes per side until nearly opaque, turning them as needed.

3. Right before shrimp are fully cooked, add ¼ cup pesto and continue cooking for approximately 30 seconds. Continuously stir.

4. Serve immediately. Add lemon and/or salt according to taste.


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