Shrimp with Basil and Cherry Tomatoes
A perfect light romantic dish for you and your Sweetie! Also a wonderful quickie dinner for time-crunched nights makes this dish another great "MPM Dinner in a Flash." Do use fresh basil as the floral fragrance it imparts is just lovely.
Servings: 2
Author: Linda Shapiro, © Meal Planning Maven
- 3/4 pound large raw shrimp peeled and deveined (tails left on)
- Salt and pepper
- 2 tablespoons olive oil divided
- 2 cloves garlic chopped
- 1 pint cherry tomatoes cut in half
- 2 tablespoons fresh basil leaves coarsely chopped
- 2 cups cooked spaghetti squash or whole- grain spaghetti
- Fresh basil leaves for garnish
- Freshly grated Parmesan or Romano cheese optional
Season shrimp with salt and pepper. Set aside.
In a large skillet over medium setting, heat 1 tablespoon olive oil. Sauté garlic until softened. (Be careful not to burn.)
Add shrimp, sautéing until just cooked through, about 2 minutes on each side. Remove shrimp to a plate; cover with a clean towel to keep warm.
In the same skillet, over medium setting, heat remaining tablespoon olive oil. Add tomatoes to pan; gently sauté for about 3 minutes or until softened. (Tomatoes may break apart slightly.)
Toss tomato mixture with reserved shrimp, additional salt and pepper (if desired) basil and cooked spaghetti squash or spaghetti.
Continue to cook, stirring gently for about 3 minutes, or until heated through.
Divide onto 2 plates; garnish with fresh basil leaves and cheese. (if using) Serve immediately.
Make Ahead and Storage Tips: this dish is best made just prior to serving. Reheating is not recommended as it may toughen the shrimp.
Need a gluten-free pasta alternative? Take a peek at your local natural food store or many supermarkets where the selection is quite impressive these days! I love all of the brown rice pastas, such as those made by Lundberg Farms. This company also offers a brown rice couscous which is quite delicious.
This dish is also fabulous served over sautéed baby bok choy or kale or spinach.