2 Tbl. olive oil
2 cloves garlic, minced
pinch of red pepper flakes
1 lb. raw shrimp, 26-30 per lb. peeled and deveined
1 cup diced fresh Roma tomatoes
1 cup white wine or chicken broth
1/2 cup half and half
pinch of salt
1/4 cup chopped fresh basil
3-4 cups cooked basmati rice
2 Tbl. toasted pinenuts for garnish
In a large skillet, heat the oil Add garlic, pepper and shrimp. Saute for 1 minute. Add tomatoes, wine, half and half, salt and basil. Stir and cook on medium high until shrimp are pink, about 3 min. Pour shrimp over prepared rice, top with toasted pinenuts and serve at once.
Add comment