This light dish is perfect for summer. The dish is nothing short of intoxicating. Here, the garlicky shrimp are paired with sweet cherry tomatoes.
If you’re using fresh shrimp, run a paring knife along the back and pull out the thin gray vein to clean it. You can buy deveined shrimp too.
Serve with a green salad, a light grain such as couscous and good crusty bread for mopping up the sauce.
Garlicky Shrimp with Tomatoes and White Wine
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3 tablespoons extra-virgin olive oil, plus more for dipping
4 to 5 cloves garlic, thinly sliced crosswise
2 shallots, thinly sliced crosswise
1 pint cherry tomatoes, halved
1 pound large shrimp (about 16), cleaned and shells removed
1/2 teaspoon red pepper flakes, or 1 guindilla chili pepper, chopped
2 to 3 teaspoons fresh thyme leaves, plus more sprigs for garnish
1/2-1 cup dry white wine
Fine sea salt and freshly ground black pepper
In large skillet, heat olive oil over medium-high heat. Add the garlic and shallots and saute, stirring occasionally, until fragrant, about 1 minute. Add tomatoes and saute, stirring occasionally, until beginning to soften, 3 to 4 minutes. Add shrimp, red pepper flakes and thyme and saute, stirring and tossing occasionally, until shrimp are completely pink, about 3 minutes. Season to taste with salt and pepper.
Add white wine and bring to a boil. Reduce heat to low and simmer until liquid is reduced by half, about 2 minutes. Taste and season with additional salt and pepper.
Arrange shrimp on a warm platter or in a bowl, drizzle with olive oil and garnish with thyme.