Ingredients:

  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • ½ tsp red pepper flakes
  • 2 cups fresh cherry tomatoes, halved
  • ¼ cup dry white wine
  • 1 tbsp fresh lemon juice
  • 1 lb large shrimp, peeled and deveined
  • ¼ cup fresh basil leaves, torn
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat in the skillet. Add the sliced garlic and red pepper flakes. Stir constantly for about 60 seconds until the garlic is fragrant and pale gold. Note: Don't let it turn dark brown or it will taste bitter.
  2. Increase the heat to medium high and add the halved cherry tomatoes. Sauté for 4–6 minutes, stirring occasionally, until the tomatoes soften and burst, releasing juices that form a thick, jammy consistency.
  3. Push the tomatoes to the edges of the pan and add the shrimp to the center. Sear for 1–2 minutes per side until they just turn opaque and develop a slight golden crust.
  4. Pour in the white wine and lemon juice. Stir everything together, scraping the bottom of the pan to incorporate the browned bits. Simmer for 1 minute until the sauce thickens and coats the shrimp in a glossy glaze.
  5. Remove from heat and stir in the fresh basil and parsley.