Shrimp With Tomatoes, Wine and Basil

“Cooking Light magazine”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine water and 1/2 cup salt in a large bowl, stirring until salt dissolves.
  2. Pour salt mixture into a large zip top plastic bag.
  3. Add ice and shrimp; seal.
  4. Refrigerate 30 minutes.
  5. Remove shrimp from bag; discard brine.
  6. Peel shrimp.
  7. Heat oil in a large nonstick skillet over medium-high heat.
  8. Add onions and garlic; sauté 15 seconds.
  9. Add shrimp, and sauté 1 minute.
  10. Add wine; cook 1 minute, scarp pan to loosen brown bits.
  11. Add tomato, 1/4 teaspoon salt and pepper; cook 3 minutes or until shrimp are done.
  12. Remove from heat; serve over pasta.
  13. Sprinkle with basil.

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