Rating: 3 stars
9 Ratings
  • 1 star values: 3
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 3

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.

Bruce Aidells
Recipe by Cooking Light June 2004

Gallery

Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 2/3 cup shrimp mixture and 3/4 cup pasta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

380 calories; calories from fat 20%; fat 8.4g; saturated fat 1.3g; mono fat 4.2g; poly fat 1.7g; protein 34.5g; carbohydrates 35g; fiber 2.7g; cholesterol 216mg; iron 5.4mg; sodium 1137mg; calcium 100mg.
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