Garlic Basil Shrimp

Tessa Arias Did you know that I adore shrimp? And pasta? And Italian food all-together? Did you also know I love my meals (and men) to be uncomplicated, easy, healthy, satisfying and...

Did you know that I adore shrimp? And pasta? And Italian food all-together? Did you also know I love my meals (and men) to be uncomplicated, easy, healthy, satisfying and great on a weeknight? I can safely say that this recipe satisfied all of what I love in a recipe. It comes straight from the cover of Ellie Krieger’s newest book So Easy. I’ve made a few of Ellie’s recipes in the past and have been pleased with every single one and this Garlic Basil Shrimp is no exception. I think if you add this recipe to your menu for dinner this week, you’ll be pleased too.

Recipe Rundown
Taste: Simple yet mouthwatering. These flavors are divine when paired.
Texture: Perfect, just don’t overcook the shrimp.
Ease: Very easy, very weeknight dinner proof.
Appearance: Shrimp is an attractive seafood specimen. I love the look of this dish because the shrimp and tomatoes are about the same size and orzo always looks lovely.
Expense: If you buy the shrimp frozen this recipe rounds out under $10.
Pros: Super easy, delicious, and healthy. And shrimp is my favorite!
Cons: I can’t think of any.
Would I make this again? Mhmm!

Garlic Basil Shrimp

  • 2 tablespoons olive oil
  • 1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
  • 3 garlic cloves, minced
  • 1/8 teaspoon dried hot red-pepper flakes, or more to taste
  • 3/4 cup dry white wine
  • 1/4 cup finely chopped fresh basil leaves
  • 1 1/2 cups grape tomatoes, halved
  • salt and freshly ground black pepper
  • 3 cups cooked orzo pasta, preferably whole wheat
Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.

5 Responses to “Garlic Basil Shrimp”

  1. #
    kitty — April 14, 2010 at 8:51 am

    i have a question,
    how would you call the kind of pasta that's in the picture? And how long do you cook it?

    I have a bag of it lying around for a long time and I have no idea what to do with it.

  2. #
    Michelle — April 19, 2010 at 7:33 pm

    Looks like orzo to me which is a barley based pasta commonly subbed for rice.

  3. #
    Tessa — April 19, 2010 at 9:11 pm

    Its orzo! Sorry I forgot to add that in, I edited the recipe. The orzo needs to cook in boiling water for 9-10 minutes, longer if it is whole wheat.

  4. #
    Anonymous — October 5, 2010 at 12:35 am

    This recipe is terrific
    Made it with whole wheat spaghettini, and instead of tomatoes (which I didn't have on hand) I used canned salt free tomato sauce.

  5. #
    Safoura — January 15, 2012 at 7:51 pm

    Well hello! I stumbled on your blog through stumble upon. What great recipes you have.

    I've tried this before, except instead of making banana ice cream I made banana-sicles. Basically I cut the banana into slices, popped in a toothpick and let it freeze over night. It tasted similar to vanilla, but I also experienced a bit of an after taste. As you said, it could very well be caused by the ripeness. All in all it's a great recipe because of it's simplicity. I will try making the ice cream next time and see which of the add-ins work best with me. Thanks for the share. :-)

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