Monday, November 9, 2009

I've never met a crustacean I didn't like -

It's true...crab, lobster, name the crustacean and I'm game. I love them. So anytime I find a recipe that's simple, full of fresh ingredients and quick it ends up on my menu. There are bonus points if I think the weeone will love it too. Tonight's dinner fit that bill in many ways. I'd had a cookbook open on the kitchen counter this morning to this Garlic-Basil Shrimp recipe and the weeone passed it saying, "yuummmyyyy...can we make that?" Music to my ears.

So dinner started with me cooking shrimp in a skillet with olive oil. Then I halved grape tomatoes and chopped basil-

A little more olive oil in the pan and the garlic went for a swim with a bit of crushed red pepper and white wine....yummmmm.....

The tomatoes and basil got a quick cook in the sauce....

Then the shrimp went back in to get heated through.

And finally, it all came to rest on a bed of orzo pasta. Perfection, that's what this dinner was. It tasted as fresh as the ingredients were and was as garlicky as the weeone and I both like.

Garlic-Basil Shrimp
from So Easy by Ellie Krieger

2 tablespoons olive oil
1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
3 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes, or more to taste
3/4 cup dry white wine
1 1/2 cups grape tomatoes, halved
1/4 cup finely chopped fresh basil
Salt and freshly ground black pepper, to taste
3 cups cooked orzo pasta, preferably whole wheat

Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer witha slotted spoon to a large bowl.

Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in the tomatoes and basil and season the sauce with salt and pepper. Return the shrimp to the pan and cook just until heated through. Serve with the orzo.

Makes 4 servings

Serving Size: 1 cup shrimp mixture and 3/4 cup orzo

Per Serving: Calories 380, Total Fat 10g (Sat Fat 1.5g, Mono Fat 5.5g, Poly Fat 2g), Protein 35g, Carb 35g, Fiber 4g, Cholesterol 215mg, Sodium 490mg


Julia@SometimesLucid said...

OMG! That looks wonderful! Also - was that a pampered chef knife in the picture? LOL!

AGirlintheSouth said...

Thanks Julia and YES, it is a Pampered Chef knife. It's a tomato knife and I love, love, love it. It's amazing how much easier the right knife makes it when cutting tomatoes. =)