Light & flavorful, this easy to make Shrimp Scampi Pesto Frittata is the perfect addition to your spring brunch, Lent, or Easter menu...
This is a sponsored conversation written by me on behalf of SeaPak. All opinions & text expressed below are 100% my own.
Spring is finally in the air here, and I couldn't be happier! As some of you all may have gathered from me by now, I am not much of a snow and winter kind of gal so the signs that spring has almost arrived here are most welcome. The days are warmer, the daffodils are ready to burst into bright yellow blooms, and I am starting to break out the lighter, brighter spring dishes on the blog like today's recipe for a flavorful & simple Shrimp Scampi Pesto Frittata. :)
Did you all know that the USDA recommends you eat two 4-ounce servings of seafood each week? I had no clue, and my family and I haven't even been coming close to that lately! But I am about to change all that real quick because I have discovered SeaPak's super convenient & quick seafood products. For this easy to make frittata, I picked up a package of the SeaPak Shrimp Scampi. I added in our favorite basil pesto, creamy ricotta cheese, and fresh baby spinach with these tender & flavorful shrimp for a light yet filling frittata that would be perfect to serve for a spring brunch, for Lent, or on Easter...
Shrimp Scampi Pesto Frittata
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients (serves 6-8)
- 3 tbsp olive oil
- 1/2 cup red onion, diced
- 12 oz package of SeaPak Shrimp Scampi
- 10 eggs
- 2/3 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp prepared basil pesto
- 1/3 cup ricotta cheese
- 2 large handfuls of fresh baby spinach or baby kale
- Fresh lemon slices, for serving (optional)
Preheat your oven to 350 degrees.
Heat the olive oil in a large cast iron skillet (12 inch) over medium-high heat. Once heated, add in the red onion & saute until soft, about 2-3 minutes. Add in the frozen shrimp scampi, & saute another 7-8 minutes.
While the shrimp is cooking, whisk together the eggs, milk, salt, pepper, pesto, and ricotta until combined in a large bowl. Fold in the spinach or kale leaves. Set aside.
Once the shrimp is cooked, pour in the egg mixture. Continue cooking over medium heat until the edges of the frittata begin to pull away from the sides of the skillet, about 5-7 minutes. Immediately transfer the skillet to your preheated oven, and bake 18-20 minutes or until the center of the frittata is set.
Serve warm with fresh lemon slices, if desired.
Adapted from the Only Fritatta Recipe You'll Ever Need from epicurious.
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SeaPak makes it super simple to add to shrimp to any of your favorite spring, Lent, or Easter recipes. No peeling, or deveining, and the sauce & seasonings are frozen right in. Just toss in a heated skillet and saute- easy, peasy! :)
The flavors in this frittata were amazing, folks. The Seapak Shrimp Scampi with the pesto was a flavor match made in foodie heaven. Usually I am girl who likes to sprinkle salt on everything, but this frittata had so much flavor packed in it that it didn't even need any extra seasoning after baking. It was perfect as is.
What I also love most about this Shrimp Scampi Pesto Frittata is how versatile it is! It would be perfect for a spring dinner, breakfast, brunch, or even lunch. :)
Which of your favorite springtime recipes would you add SeaPak shrimp too?
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