I'm not sure I'll ever quite tire of the magical combination of garlic and chile—when a recipe begins with a little olive oil and garlic and a pinch of crushed red pepper flakes, I know we're off to a good start. I'm even more inclined when the involved recipe requires about 10 minutes of cooking and hardly any chopping to boot.
I pulled this one from So Easy by Ellie Kreiger, which is full of health-conscious recipes that pack a lot of flavor. Healthy it might have been, but more importantly, delicious. Even though it's December and the snow has been falling furiously in Chicago, the sweet bursts of the grape tomatoes (which tend to be pretty tasty even through the winter months compared to regular tomatoes) and fragrant basil brought to mind a summer picnic.
- Active time: 10 minutes
- Total time:10 minutes
- 2 tablespoons olive oil
- 1 1/4 pounds shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/8 teaspoon crushed red pepper flakes, or more to taste
- 3/4 cup dry white wine
- 1 1/2 cups grape tomatoes
- 1/4 cup finely chopped fresh basil
- salt and pepper to taste
- 3 cups cooked orzo pasta
Heat olive oil in medium skillet until almost smoking, then add shrimp and cook, turning once, until just cooked through, about 1 minute per side. Remove with tongs or slotted spoon, leaving oil behind in skillet.
Allow oil to cool for a minute, then add garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and reduce over high heat for 3-5 minutes until at least half has evaporated. Add tomatoes and most of basil and continue cooking until tomatoes begin to lose their shape. Season to taste with salt and pepper.
Return shrimp to pan and cook until just heated through. Serve with cooked orzo.