Garlic Basil Shrimp
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.
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
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