Shrimp with Tomatoes Wine and Basil
Indulge in the vibrant Mediterranean flavors of Shrimp with Tomatoes, Wine, and Basil—a quick and elegant dish that’s perfect for both weeknight dinners and special occasions. Tender, succulent shrimp are simmered in a rich, aromatic sauce made with juicy halved cherry tomatoes, dry white wine, and a hint of spice from red pepper flakes. Fresh basil and a squeeze of lemon juice add a burst of brightness, while optional chicken or vegetable broth enhances the depth of flavor. Cooked in just 20 minutes, this one-skillet recipe is versatile and can be served over pasta, rice, or with crusty bread to soak up every drop of the luscious sauce. With its combination of fresh ingredients, minimal prep time, and gourmet appeal, this dish is your go-to for effortless elegance. Perfect for seafood lovers searching for quick shrimp recipes that don’t skimp on flavor!
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 cup dry white wine
- 0.5 cup chicken or vegetable broth (optional)
- 0.25 cup fresh basil leaves, chopped
- 0.25 tsp red pepper flakes
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 lemon lemon, juiced
- cooked pasta, rice, or crusty bread (for serving)
Instructions
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted.
Add the chopped onion to the skillet and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and cook for an additional 30 seconds, being careful not to burn it.
Add the halved cherry tomatoes to the skillet and sauté for 5 minutes, stirring occasionally, until they begin to soften and release their juices.
Deglaze the skillet by pouring in the white wine and scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes.
Stir in the chicken or vegetable broth (if using), red pepper flakes, salt, and black pepper.
Gently nestle the shrimp into the tomato-wine mixture in a single layer. Cook for 2-3 minutes on one side, then flip and cook for another 2-3 minutes, or until the shrimp are pink, opaque, and cooked through.
Remove the skillet from heat and stir in the fresh basil and a squeeze of lemon juice for brightness.
Taste and adjust seasoning with more salt, pepper, or red pepper flakes as needed.
Serve immediately over pasta, rice, or with crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
1357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 2223 mg | 97% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 16.6 g | ||
| Protein | 123.9 g | 248% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2511 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
