Add the tomatoes and cook, stirring occasionally, until they begin to soften and burst

Transfer the tomatoes to a plate once they release juices and look slightly wrinkled

Add the remaining oil to the same skillet and warm it gently

Place the shrimp in a single layer and cook until they start turning pink and opaque

Sprinkle salt, pepper, and Italian seasoning over the shrimp as they cook

Flip the shrimp once they curl slightly and develop a light golden edge

Return the softened tomatoes to the pan and mix gently

Add fresh basil leaves and stir until wilted and fragrant

Remove the pan from heat and fold in the pesto until everything is evenly coated

Let the mixture sit briefly so the flavors meld and the sauce thickens slightly