Courtesy of Ellie Krieger, So Easy
2 tbsp Olive Oil
1 1/4 lbs large shrimp (20-25 per lb) peeled and deveined
3 garlic cloves
1/8 tsp 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 med-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a 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.
1 cup shrimp mixture and 3/4 cup orzo
Total Fat: 10g (Sat: 1.5, Mono: 5.5, Poly: 2)
I made a half batch, and it was absolutely amazing. I highly recommend this to everyone. :-)