Wednesday, July 22, 2015

Garlic Shrimp With Blistered Tomatoes

Need a quick easy dinner using up tomatoes and parsley from your garden?  This is not only tasty, but it comes together fast.  

Garlic Shrimp With Blistered Tomatoes
Garlic Shrimp With Blistered Tomatoes
1 pint cherry or grape tomatoes, cut in half
1 small shallot, chopped
3 Tablespoons Olive Oil
2 pounds large raw shrimp, peeled and deveined
1/2 cups chopped fresh parsley (for garnish)
1/2 cup white wine
4 Tablespoons lemon juice
kosher salt and black pepper to taste
1 pound of your favorite pasta, cooked according to package instructions
1/8 teaspoon red pepper flakes (optional)
Heat a large skillet over medium heat.
Place the tomatoes, shallot, and garlic in a bowl and spoon the olive oil over them.
Sprinkle with salt and pepper and toss to combine.  Place in the skillet and shake the skillet to spread everything out.  Let mixture cook for about 15 minutes or until tomatoes start to blister.
Stir in the shrimp, parsley, white wine and lemon juice.  Cook until the shrimp are cooked through, about 10 minutes.
Serve warm over your favorite pasta.  Sprinkle with fresh parsley for garnish.  Recipe slightly altered from:
Serve with crusty bread.