Shrimp with Pesto

This dish is just something I put together using my Pesto Piccante, although you could probably just use a more traditional Pesto Genovese, either home-made or commercially prepared.

Basically, I just sautéed some nice shrimp in butter then deglazed the pan with a little white wine before adding back the shrimp with a generous dollop of pesto. I served them immediately with lightly grilled slices of baguette. The latter could be spread with butter, or drizzled with oil, I suppose, but there was enough sauce under the shrimp that it was nice to just dip the bread in it. I conceived of this as an antipasto sort of dish, but it made for a nice light lunch all by itself….

3 Comments

  1. looks really good! I love using pesto with Shrimp, very tasty

  2. Definitely a keeper!

    (Just be sure the shrimp is NOT farm raised)

Leave a Reply