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To make your Sheet-Pan Pesto Shrimp & Vegetables, gather these fresh and vibrant ingredients: - 1 lb large shrimp, peeled and deveined - 2 cups cherry tomatoes, halved - 1 medium zucchini, sliced into half moons - 1 bell pepper (any color), chopped - 1 cup asparagus, cut into 2-inch pieces - 1/4 cup pesto (store-bought or homemade) - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves, for garnish - Lemon wedges, for serving Each ingredient plays a key role. The large shrimp bring a sweet, tender bite. Cherry tomatoes add juicy bursts of flavor. Zucchini and bell pepper give a great crunch. Asparagus adds a nice touch and a pop of color. Pesto sauce is the star here. It coats everything in a rich, herby flavor. The olive oil helps everything roast nicely in the oven. Garlic adds a fragrant kick. Salt and pepper enhance all the tastes. Finally, fresh basil and lemon wedges add brightness to the dish. This mix of ingredients creates a colorful and tasty meal. You can feel good knowing you are using fresh, healthy foods. Plus, they all cook together on one sheet pan, making clean-up a breeze! Set your oven to 400°F (200°C). This high heat helps the shrimp cook quickly and evenly. Lining your baking sheet with parchment paper is key. It makes cleanup a breeze and keeps food from sticking. In a large mixing bowl, combine the shrimp, cherry tomatoes, zucchini, bell pepper, and asparagus. Drizzle olive oil and pesto over the mix. Add minced garlic, salt, and pepper to taste. Toss everything together until well coated. This step ensures each bite bursts with flavor. Spread the mixture evenly on your prepared baking sheet. Make sure everything is in a single layer. Bake in the oven for 12-15 minutes. The shrimp should turn pink and opaque, while the vegetables become tender. This is the perfect time to let your kitchen fill with delicious smells. To ensure your shrimp cook just right, use fresh shrimp. Look for shrimp that are firm and have a slight sheen. If you use frozen shrimp, thaw them completely. This helps them cook evenly. When choosing pesto, go for high-quality brands. You can also make your own. A great pesto has fresh basil, good olive oil, and nuts. This adds rich flavor to your dish. You can boost the flavor with some extra spices. Consider adding red pepper flakes for heat or smoked paprika for depth. Both spices work well with shrimp. For garnishes, fresh herbs like parsley or chives add a nice touch. You could also sprinkle some feta cheese on top for creaminess. Lemon zest is another option. It gives a fresh, bright flavor to the dish. {{image_2}} You can add more vegetables to this dish for extra flavor and nutrients. Some great options include: - Broccoli florets - Carrots, sliced thin - Snap peas - Cauliflower, cut into small pieces For harder vegetables, like carrots or cauliflower, cut them into smaller pieces. This helps them cook faster. You may need to add a few extra minutes to the baking time. Just make sure everything is tender before serving. If you want to switch up the protein, there are many great substitutes for shrimp. You can use: - Chicken breast, cut into bite-sized pieces - Tofu, diced into cubes - Scallops, for a seafood twist If you want a vegetarian or vegan dish, use tofu or chickpeas instead of shrimp. Both options soak up the pesto flavor well and add a nice texture. Adjust the cooking time as needed, especially if using chicken. Cook until it reaches a safe temperature of 165°F (74°C). Enjoy experimenting with these variations! To keep your leftover sheet-pan pesto shrimp and vegetables fresh, use airtight containers. Glass containers work well because they do not stain. You can also use plastic containers if they are BPA-free. Store your leftovers in the fridge for up to three days. This way, you can enjoy a quick meal later. When reheating, the best methods are the oven or microwave. For the oven, set it to 350°F (175°C). Place your leftovers on a baking sheet and cover with foil. Heat for about 10-15 minutes until warm. This keeps the shrimp and vegetables from getting too dry. If using a microwave, heat in short bursts of 30 seconds. Stir in between to avoid overcooking. Enjoy your delicious meal again! Yes, you can use frozen shrimp! Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15 minutes. After thawing, pat them dry with a paper towel. This helps the shrimp absorb the flavors of the pesto better. You will know the shrimp are done when they turn pink and opaque. This usually takes around 12 to 15 minutes in the oven. Another tip is to check if they curl into a tight "C" shape. If they look firm and slightly shiny, they are ready to eat! Absolutely! Making your own pesto is easy and fun. Here are some tips for homemade pesto preparation: - Use fresh basil leaves for the best flavor. - Add 1/4 cup of nuts like pine nuts or walnuts for richness. - Blend in 1/2 cup of Parmesan cheese for a savory kick. - Drizzle in 1/2 cup of olive oil while blending to achieve a smooth texture. - Don't forget to season with salt and pepper to taste. Making pesto at home adds a personal touch to your dish! This recipe for pesto shrimp combines fresh ingredients and easy steps. You learned how to prepare shrimp and veggies, bake them, and add flavor. I shared tips on cooking and storing leftovers, plus alternatives for different diets. Pesto shrimp is versatile and makes a delicious meal. With simple changes, you can make it your own. Enjoy cooking this dish and experimenting with flavors!

Sheet-Pan Pesto Shrimp & Vegetables

Delight your taste buds with this quick and easy Sheet-Pan Pesto Shrimp & Vegetables recipe! This vibrant dish features succulent shrimp and colorful veggies tossed in delicious pesto, all baked to perfection in just 25 minutes. Perfect for busy weeknights, it's a simple yet satisfying meal your family will love. Click through to explore the full recipe and bring this tasty dish to your table tonight! #PestoShrimp #EasyDinner #HealthyRecipes #SheetPanMeals
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 cups cherry tomatoes, halved

1 medium zucchini, sliced into half moons

1 bell pepper (any color), chopped

1 cup asparagus, cut into 2-inch pieces

1/4 cup pesto (store-bought or homemade)

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

Fresh basil leaves, for garnish

Lemon wedges, for serving

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a large mixing bowl, combine the shrimp, cherry tomatoes, zucchini, bell pepper, and asparagus.

      Drizzle the olive oil and pesto over the mixture, then add the minced garlic. Season with salt and pepper.

        Toss everything together until the shrimp and vegetables are well coated in the pesto mix.

          Spread the mixture evenly on the prepared baking sheet, making sure the shrimp and vegetables are in a single layer.

            Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque, and the vegetables are tender.

              Remove from the oven and let it cool for a minute.

                Garnish with fresh basil leaves and serve with lemon wedges on the side for an extra burst of flavor.

                  Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings