Biggie973
12-03-2009, 08:06 AM
Ingredients:
• 2 tablespoons olive oil
• 1-1/4 pounds large shrimp (20 to 25 per pound), peeled and divined
• 3 garlic cloves, minced
• 1/8 teaspoon hot red-pepper flakes, dried (can add more to taste)
• 3/4 cup dry white wine
• 1/4 cup fresh basil leaves, finely chopped
• 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. Next, sauté the shrimp until it is cooked throughout, about 2 minutes, turning only once. Then, transfer the shrimp to a large bowl using a slotted spoon. Add garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce to taste with the salt and pepper. Return the shrimp to the pan and cook just until heated throughout.
• 2 tablespoons olive oil
• 1-1/4 pounds large shrimp (20 to 25 per pound), peeled and divined
• 3 garlic cloves, minced
• 1/8 teaspoon hot red-pepper flakes, dried (can add more to taste)
• 3/4 cup dry white wine
• 1/4 cup fresh basil leaves, finely chopped
• 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. Next, sauté the shrimp until it is cooked throughout, about 2 minutes, turning only once. Then, transfer the shrimp to a large bowl using a slotted spoon. Add garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce to taste with the salt and pepper. Return the shrimp to the pan and cook just until heated throughout.