Blackened Shrimp with Sun-Dried Tomato Pesto and Pine Nuts

Experience a burst of flavors with blackened shrimp paired with rich sun-dried tomato pesto and toasted pine nuts.

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 tablespoons blackening seasoning
• 2 tablespoons olive oil
• 1/2 cup sun-dried tomatoes in oil, drained
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup basil leaves
• 1/4 cup olive oil
• to taste salt and pepper

Instructions

1. In a skillet over medium-high heat, toast the pine nuts until golden, about 3-4 minutes. Set aside.
2. In a food processor, combine sun-dried tomatoes, Parmesan cheese, garlic, basil leaves, and 1/4 cup olive oil. Blend until smooth to create the pesto.
3. Pat the shrimp dry with paper towels. Coat the shrimp with blackening seasoning.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side until opaque and blackened.
5. Serve the blackened shrimp over a bed of sun-dried tomato pesto, garnished with toasted pine nuts. Season with salt and pepper to taste.

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