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Garlic Basil Shrimp

January 11, 2010

Tonight we made Garlic Basil Shrimp from Better Homes and Gardens magazine and boy was it ever easy and good! Owen scarfed it down! Super good with a salad and some crusty bread.

oz. dried whole wheat or plain fettuccini

  • 2 Tbsp. olive oil
    lbs. frozen large shrimp (20 to 25 per pound), thawed, peeled, and deveined
    cloves garlic, minced
    tsp. crushed red pepper flakes
    cup dry white wine
    cups grape tomatoes, halved
    cup finely chopped fresh basil
    Salt and freshly ground black pepper


1. Cook pasta according to package directions; drain and keep warm.

2. Meanwhile, heat oil in large heavy skillet over medium-high heat until hot but not smoking. Add shrimp; cook 4 minutes, turning once, or until cooked through. With slotted spoon, transfer shrimp to bowl (reserve oil in skillet).

3. Add garlic and red pepper flakes to reserved oil in skillet. Cook until fragrant, about 30 seconds. Add the wine and cook over high heat 1 to 2 minutes, stirring occasionally. Stir in the tomatoes and basil. Season with salt and pepper. Return shrimp to pan and heat through. Serve with fettuccini. Makes 4 servings.

(Image: BH&G)

3 Comments leave one →
  1. January 11, 2010 9:53 pm

    cool recipe. thanks

  2. January 12, 2010 8:24 am

    sounds amazing.. and not bad for you either! 😉

  3. January 15, 2010 9:41 pm

    I will have to try this one for sure 🙂

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