 | | Directions |
- Toss together shrimp, salt and red pepper flakes in medium bowl.
- Heat 3 tablespoons olive oil in large skillet over medium high heat.
- Add shrimp and sauté for about 2-4 minutes, stirring occasionally, and just cooked through.
- Transfer to plate or bowl, set aside.
- Add onion to same skillet, add 1 tablespoon olive oil if needed. Sauté onion about 5 minutes.
- Add tomatoes with juice, wine, garlic and thyme. Reduce heat to medium low and allow sauce to simmer for 10-15 minutes. It will reduce and thicken slightly.
- Return shrimp to skillet, with any accumulated juice, into the tomato mixture. Stir to combine. Cook for 1-2 more minutes.
- Stir in basil. Season with more salt and pepper in needed.
- Serve hot. Very good with lemon pasta recipe and crusty bread.
- Garnish with fresh parsley if desired.
|
|
|
Prep Time: 15 minutes
Cook Time: 20 minutes
Container: skillet, medium bowl
Servings: 4
Serving Size: cup
|  | | Ingredients | | - | | 1 pound shrimp - med.-large - peeled & deveined |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon red pepper flakes or more to taste |
| - | | 3 tablespoons olive oil |
| - | | 1/2 red onion - diced |
| - | | 14 1/2 ounces can Italian diced tomatoes |
| - | | 1/2 cup white wine - dry |
| - | | 2 cloves garlic - chopped |
| - | | 2 teaspoons lemon thyme - chopped |
| - | | 4 tablespoons fresh basil - chopped |
| - | | fresh parsley - for garnish (optional) |
| |
| |
