Garlic Basil Shrimp

This week's CEiMB, Garlic Basil Shrimp, was hosted by Tea and Scones.  What a great recipe!  It was delicious, fast, and garlicky.  I served this dish for Friday night dinner with friends and family.  I made a couple changes to the recipe, which I reflected below.  I served this over a super easy brown rice side dish.  Once the brown rice is cooked stir in 3 cups of fresh spinach  and a minced clove of garlic.  It goes really well with this recipe and the rice soaks up the garlic wine sauce really well.

Garlic Basil Shrimp

adapted from So Easy

1 onion, finely chopped

4 garlic cloves, minced

salt and pepper

3 TBS of olive oil

red pepper flakes

1 cup of Pinot Grigio

1 pint of grape tomatoes

2 lbs of shrimp, shelled and deveined

1/4 cup of  fresh basil, chopped

3 TBS of fresh parsley, chopped

In a resealable bag, combine the shrimp with 1/2 tsp of salt, 1/2 tsp of pepper, 1/4 tsp of red pepper flakes, and 1 TBS of olive oil.  Let this hang out in the refrigerator for 30-45 minutes.  Heat the remaining 2 TBS of olive oil over medium heat in a large skillet.  Add the onion and another 1/2 tsp of salt and pepper.  Cook until soft, about 5 minutes.  Add the garlic and a 1/4 tsp of red pepper flakes.  Cook for another 2 minutes then add the wine and tomatoes.  Once the wine starts to simmer stir in the shrimp.  Cover and cook for maybe 5 minutes, stirring occasionally.  As soon at the shrimp is pink, turn off the heat.  Add the basil and parsley.  Serve over brown rice. Enjoy!