Use the pesto recipe to make this super fast weeknight meal. I love the taste of brown rice and when pesto is added it I personally think it is even better. My husband & I love to eat this meal out on the deck during a great spring evening with a glass of good white wine. 
1 cup cherry tomatoes sliced in half
1-1 1/2 dozen shrimp (about 2 cups depending on shrimp size)
Basil pesto (recipe on blog)
2 tablespoons extra virgin olive oil
1/2 cup fresh grated Parmesan cheese
1 bag of boil in a bag brown rice
Boil the rice bag according to package directions. While rice boils, combine shrimp, tomatoes, olive oil and pesto in a large skillet and cook over medium high heat until shrimp turn pink. (about 5 minutes) Saute shrimp with cooked brown rice for one minute. Serve immediately with fresh grated Parmesan over top of rice. Serves 2
