3 Tablespoons olive oil, divided
Heat 2 Tablespoons oil in a large skillet over medium heat and cook until shallot is softened. Add tomatoes with their juices and salt and pepper to taste. Cook until sauce thickens slightly, about 5 minutes. Reduce heat to low, add beans and the pesto sauce. Cook until heated through. Remove bean mixture to a bowl.
Heat remaining 1 tablespoon oil in skillet over medium high heat. Add shrimp and cook, stirring often until shrimp os cooked through, about 3 minutes.
Add cooked rice to 2 bowls, top with bean mixture and place cooked shrimp over all. Serves 2.