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.