Shrimp Sautéed with Fresh Tomatoes, Wine, and Basil

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Shrimp Sautéed with Fresh Tomatoes, Wine, and BasilRecipe
Becky Luigart-Stayner; Jan Gautro
Try Shrimp Sautéed with Fresh Tomatoes, Wine, and Basil for a delicious seafood dinner that is quick and easy. Don't overcook the shrimp, or they will be tough. Although shrimp live in salt water, brining still makes them firmer and juicier.
4 servings (serving size: 2/3 cup shrimp mixture and 3/4 cup pasta)


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3 1/2 cups water
1/2 cup kosher salt (such as Diamond Crystal)
1 cup ice cubes
1 1/4 pounds large shrimp
1 1/2 tablespoons olive oil
1/4 cup thinly sliced green onions
3 garlic cloves, thinly sliced
1/2 cup dry white wine
1 cup coarsely chopped seeded peeled tomato
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups hot cooked vermicelli (about 6 ounces uncooked pasta)
1/4 cup chopped fresh basil


Combine water and 1/2 cup salt in a large bowl, stirring until salt dissolves. Pour salt mixture into a large zip-top plastic bag. Add ice and shrimp; seal. Refrigerate 30 minutes. Remove shrimp from bag; discard brine. Peel shrimp.

Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 15 seconds. Add shrimp, and sauté 1 minute. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomato, 1/4 teaspoon salt, and pepper; cook 3 minutes or until shrimp are done. Remove from heat; serve over pasta. Sprinkle with basil.

Created date

May 2004

Nutritional Information

Calories 380
Caloriesfromfat 20 %
Fat 8.4 g
Satfat 1.3 g
Monofat 4.2 g
Polyfat 1.7 g
Protein 34.5 g
Carbohydrate 35 g
Fiber 2.7 g
Cholesterol 216 mg
Iron 5.4 mg
Sodium 1137 mg
Calcium 100 mg