Thursday, April 8, 2010

CEiMB - Garlic Basil Shrimp

This recipe was Yummy!   Thank you to Tea and Scones who picked this out this recipe for Craving Ellie in My Belly.

It was a perfect weeknight meal because took me about 30 minutes from start to finish, including peeling the shrimp.  I have made very similar shrimp dishes but really liked the addition of basil and tomatoes.  I did make a couple of changes, I didn't have red pepper flakes and really didn't want to run back to the store so I left it out.  I also added a cup of baby spinach to add a little extra goodness, my trainer would be so proud!  I also cut back on the amount of tomatoes because I don't like tomatoes at all, hubby ate all of those.  I served this over some parmesan orzo and we truly enjoyed this recipe.  

Garlic Basil Shrimp
Adapted from Ellie Krieger

2 Tablespoons Olive Oil
1 pound large shrimp, peeled and cleaned
3 garlic cloves, minced
3/4 cup white wine
1 cup baby spinach
1/4 cup finely chopped fresh basil leaves
1 cup grape tomatoes, halved
Salt and pepper to taste.

Heat oil in a large skillet over medium heat until very hot.  Add shrimp turing over once until just cooked through.  Since the pan is so hot this will only take a couple of minutes.  Transfer to a large bowl.

Add garlic to oil remaining and cook 30 seconds.  Add wine and cook over high heat, stirring occasionally for 3 minutes.  Stir in spinach, basil and tomatoes and season to taste with salt and pepper.  Return the shrimp to the pan and cook until heated through.


  1. I'm so glad you got to cook along with me this week. I love shimp (and any other seafood that swims by) so this was perfect.

    I also cut back on the tomatoes and it still came out quite well.

    Yours looks wonderful.

    Parmesean Orzo??? YUM!!

  2. I am not a fan of tomatoes either so I plan on substituting something in their place when I get around to making this in the next couple days. Spinach sounds like a great idea. Yum!