Garlic Basil Shrimp
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings, serving size: 1 cup
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 260
- Total Fat
- 10 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 215 milligrams
- Sodium
- 215 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 1 grams
- Protein
- 30 grams
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings, serving size: 1 cup
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 260
- Total Fat
- 10 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 215 milligrams
- Sodium
- 215 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 1 grams
- Protein
- 30 grams
Ingredients
2 tablespoons olive oil
1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
3 garlic cloves, minced
1/8 teaspoon dried hot red-pepper flakes, or more to taste
3/4 cup dry white wine
1/4 cup finely chopped fresh basil leaves
1 1/2 cups grape tomatoes, halved
Salt and freshly ground black pepper
Directions
- Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
- Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.
Cook’s Note
Excellent source of: Protein, Niacin, Vitamin B12, Vitamin D, Copper, Iron, Phosphorus, Selenium Good source of: Vitamin A, Vitamin B6, Vitamin C, Vitamin K, Magnesium, Manganese, Potassium, Zinc
