A delicious Pesto Tomato Kale and Shrimp Skillet dinner comes together in just ONE pan! It’s warm, flavorful, chock-full of veggies, and ready in no time.

Now, before we dive into this delicious Italian-inpsired one-pan skillet…let’s talk about the weekend!

Saturday, Brian and headed out to the Mt. Democrat trail head at Kite Lake (can you see the kite in the picture above!?) to hike another 14er.

Because it is pretty late in the season to hike that high in altitude (there could be snow up there!) we were a little unsure of how our experience would go.  It ended up being an absolutely beautiful day and a relatively quick hike! (quick for a 14er)

We took Bernie and our friend’s dog Cooper.  They were great company and kind of like therapy dogs along the trail.  Everyone stopped to pet them and give them lots of love 🙂

Not only was the hike wonderful, but the drive was so pretty because the aspen trees are changing into their golden fall color.

The picture does not do these trees any justice.

I hope you all had a wonderful and fun weekend too!

OK, now about this one pan dinner.

The entire idea came to fruition during a week when I did a bit LESS planning than usual.  I had veggies in the fridge, leftover rice, uncooked shrimp that were left over from a previous recipe, and a bit of this homemade pesto.

I was studying all day and not quite in the mood for dirtying multiple dishes, so I pulled out my large skillet pan and got to work.

In about 30 minutes, this veggie-heavy meal was on the table and ready to devour.  Thank goodness!

Because this Pesto Tomato Kale and Shrimp Skillet only dirties one pan and pulls together rather quickly, it is the perfect dish to make on a week night.

NOTE: If you are dairy free, or following a low FODMAP diet I recommend making your own pesto (I LOVE my low FODMAP basil walnut version!).  If you don’t have any dietary restrictions, feel free to use your favorite pesto…homemade or store-bought, it’s up to you!

I hope you love this skillet if you give it a try! Make sure to post a picture and tag #trebleinthekitchen so I can see 🙂

Pesto Tomato Kale and Shrimp Skillet

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• Author: Tara | Treble in the Kitchen
• Total Time: 30 mins
• Yield: 2 servings 1x

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Ingredients

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• 4 cups kale
• 1 cup brown rice or quinoa, cooked
• 1/2 cup cherry tomatoes, halved
• 1/4 cup bell pepper, chopped
• 12 shrimp (or 2 servings depending on size)
• 2 tsp extra virgin olive oil
• 1 Tbsp pesto
• 1/2 tsp salt
• crushed red pepper flakes to taste

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Instructions

1. Heat the olive oil over medium heat in a large skillet.
2. Once the oil is hot, add the shrimp and cook until pink and opaque (about 7 minutes).
3. Next, add the kale, brown rice or quinoa, tomatoes, bell pepper, pesto and salt.
4. Cook, stirring occasionally until the kale is wilted and the vegetables are heated through. Make sure to stir the dish enough to mix the pesto in!
5. One everything is heated through, add the red pepper flakes to taste.
6. Serve and enjoy!

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: dinner, low fodmap, gluten free, dairy free, seafood
• Cuisine: Italian

Nutrition

• Calories: 357
• Sugar: 6 g
• Sodium: 839 mg
• Fat: 8 g
• Carbohydrates: 53 g
• Protein: 30 g

Your Turn:

• Share a detail about your weekend!

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