Ingredients
4 Servings
| 16 medium | shrimps, peeled and deveined | |
| 1 tbsp | Pastene Olive Oil | |
| 1 small | zucchini, diced | |
| 2 | celery stalks, finely diced | |
| 2 tbsp | Pastene Pesto Basil Sauce | |
| 2 tbsp | Pastene Capers in Vinegar, chopped | |
| 1 tbsp | Pastene Wine Vinegar | |
| Salt and pepper | ||
| Fresh chervil (optional) |
Directions
- Heat olive oil in a skillet over high heat. Stir-fry shrimps for 3 minutes; set aside.
- Add vegetables to skillet; season to taste with salt and pepper. Cook for 4-5 minutes. Stir in pesto, capers, and wine vinegar. Set aside.
- Serve shrimps topped with pesto vegetables. Garnish with fresh chervil, if desired.