Shrimp with Basil and Cherry Tomatoes
A perfect light romantic dish for you and your Sweetie! Also a wonderful quickie dinner for time-crunched nights makes this dish another great "MPM Dinner in a Flash." Do use fresh basil as the floral fragrance it imparts is just lovely.
Servings: 2
Ingredients
- 3/4 pound large raw shrimp peeled and deveined (tails left on)
- Salt and pepper
- 2 tablespoons olive oil divided
- 2 cloves garlic chopped
- 1 pint cherry tomatoes cut in half
- 2 tablespoons fresh basil leaves coarsely chopped
- 2 cups cooked spaghetti squash or whole- grain spaghetti
- Fresh basil leaves for garnish
- Freshly grated Parmesan or Romano cheese optional
Instructions
- Season shrimp with salt and pepper. Set aside.
- In a large skillet over medium setting, heat 1 tablespoon olive oil. Sauté garlic until softened. (Be careful not to burn.)
- Add shrimp, sautéing until just cooked through, about 2 minutes on each side. Remove shrimp to a plate; cover with a clean towel to keep warm.
- In the same skillet, over medium setting, heat remaining tablespoon olive oil. Add tomatoes to pan; gently sauté for about 3 minutes or until softened. (Tomatoes may break apart slightly.)
- Toss tomato mixture with reserved shrimp, additional salt and pepper (if desired) basil and cooked spaghetti squash or spaghetti.
- Continue to cook, stirring gently for about 3 minutes, or until heated through.
- Divide onto 2 plates; garnish with fresh basil leaves and cheese. (if using) Serve immediately.
Notes
Make Ahead and Storage Tips: this dish is best made just prior to serving. Reheating is not recommended as it may toughen the shrimp.
Need a gluten-free pasta alternative? Take a peek at your local natural food store or many supermarkets where the selection is quite impressive these days! I love all of the brown rice pastas, such as those made by Lundberg Farms. This company also offers a brown rice couscous which is quite delicious.
This dish is also fabulous served over sautéed baby bok choy or kale or spinach.
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