Garlic Shrimp with Basil and Tomatoes
Garlic Shrimp with Basil and Tomatoes is all the colors of the Italian flag in one bowl. Simple to prepare, bursting with flavors.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2 People
- 1 cup orzo pasta
- 1 Tablespoon olive oil
- 1 1/2 teaspoon Margarine
- 1/2 Tablespoon raw pine nuts
- 1 pound jumbo shrimp, peeled and deveined (I use 21-26 count)
- 4 cloves raw and roasted garlic, minced
- 1/4 cup yellow onion, diced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 12 grape tomatoes, halved
- 1/4 cup finely chopped fresh basil
- Salt and pepper, to taste
Add pine nuts to dry skillet and toast over medium heat until golden brown. Pay close attention, or pine nuts will burn! Remove from skillet and set aside
Heat margarine in skillet until melted. Add onions and cook slowly, over medium-low heat, until golden brown and soft. Remove and set aside
Add salt & pepper to shrimp
Heat olive oil in medium skillet until almost smoking
Add shrimp and cook, turning once, until just cooked through, about 1 minute per side. Remove with tongs or slotted spoon, leaving oil and margarine behind in skillet.
Allow oil to cool slightly
Return onions to pan, then add garlic and red pepper flakes. Cook, stirring constantly, until fragrant, about 30 seconds.
Add wine and reduce over high heat for 3-5 minutes until at least half has evaporated.
Add tomatoes and most of basil and continue cooking until tomatoes begin to lose their shape. Season to taste with salt and pepper.
Return shrimp to pan and cook until just heated through. Add toasted pine nuts. Serve with cooked orzo