- 16 Shrimp (size 16-20/#) (peeled/de veined)
- 2Tblsp. Pesto (homemade or store bought)
- Olive oil for sautéing
- Heat up a large saute pan (or use two medium size) on medium heat. Add the olive oil. Place the shrimp in the pan and let cook for 2 minutes. Turn them over and saute for 1-2 more minutes.
- Add the basil pesto and stir to coat the shrimp. Pull off of the heat and season with kosher salt and cracked black pepper.
To Plate: Portion equal amounts of the ratatouille on each plate. Place 4 shrimp on top of the ratatouille. Spoon the rest of the pesto over the shrimp and garnish with the parmesan cheese.
If you want to zest it up a bit add Caffe Nonna’s Spicy Marinara (Arrabiata) Sauce instead.
Serves 4 Entrees and 8 Appetizers