Pesto Shrimp with Peas
This pesto shrimp with peas dish, made with an allergy-friendly pesto (hello!), is a light dish packed with flavor!
Servings: 4
Calories: 356kcal
Ingredients
Dairy- and Nut-Free Pesto
- 2 cups packed fresh basil
- ¼ cup unsalted sunflower seeds optional
- 2 cloves garlic chopped
- 1 Tbsp lemon juice
- 3 Tbsp nutritional yeast
- ½ tsp salt
- 4-8 Tbsp extra virgin olive oil
Shrimp
- 1 Tbsp extra virgin olive oil
- 1 lb shrimp uncooked, peeled, and tails removed
- ¾ cup frozen peas
- salt and pepper to taste
Instructions
- Add all pesto ingredients, except olive oil, to a food processor. Blend ingredients while slowly adding olive oil until you achieve the consistency you like.
- For the shrimp, heat olive oil in skillet and add shrimp, peas, salt, and pepper.
- Saute 5-8 minutes or until shrimp is no longer translucent and shrimp and peas are cooked through.
- Stir in pesto and cook until things are completely heated through.
- Serve and enjoy!
Notes
- This dish goes great with our Crispy Cauliflower Rice as a side dish!