Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup (60ml) chicken broth or vegetable broth
  • 1/4 cup (40g) chopped sun-dried tomatoes, oil-packed, drained
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) lemon zest
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons butter (optional)

Instructions:

  1. Pat shrimp dry with paper towels; season with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using); cook until fragrant (about 30 seconds - be careful not to burn the garlic).
  3. Add white wine to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce slightly.
  4. Stir in chicken broth and sun-dried tomatoes. Simmer for 2 minutes to allow flavors to meld.
  5. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque.
  6. Stir in lemon juice, lemon zest, parsley, basil, and butter (if using). Season with salt and pepper to taste.
  7. Spoon shrimp and sauce over pasta, rice, or serve with crusty bread for dipping. This is a simple, yet tasty mediterranean shrimp recipe.