Ingredients
4
4 servings
- •0.25 cup olive oil
- •1 shallot, minced
- •3 cloves garlic, minced
- •1 tablespoon red pepper flakes, or to taste
- •1 (14.5 ounce) can fire-roasted diced tomatoes
- •3 tablespoons tomato paste
- •0.5 cup dry white wine
- •1 pound large shrimp, peeled and deveined
- •1 tablespoon dried parsley
- •0.5 tablespoon dried basil
- •1 pinch ground black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
- Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.
Nutritional Facts
Per 4 servings
- Calories: 294
- Carbohydrate: 14g
- Fat: 15g
- Fiber: 2g
- Protein: 21g
- Sugar: 5g
Related Recipes
Diablo Shrimp Saute
Diablo Shrimp
Spaghetti Diablo with Shrimp
Drunken Shrimp
Simple Garlic Shrimp
Cognac Shrimp
Shrimp And Rice Skillet
Shrimp in Garlic Cream Sauce over Rice
Sautéed Shrimp
Grilled Shrimp with Fresh Tomato Sauce and Angel Hair Pasta
Lemon-Garlic Shrimp
