Garlic Shrimp in Tomato Sauce

By Audrey Plant 

Ingredients

Shrimp 

1 pound (18-20 pieces) white or pink shrimp, peeled and deveined

2 teaspoons kosher salt 

½ teaspoon black pepper 

Tomato Sauce

3 tablespoons extra virgin olive oil 

½ medium onion, diced 

5 cloves garlic, minced 

¼ teaspoon red pepper flakes

2-3 teaspoons kosher salt 

½ teaspoon black pepper

4 vine ripe tomatoes or  2 large beefsteak tomatoes, quartered and crushed

½ cup dry white wine, optional - substitute with chicken stock

1 tablespoon fresh flat leaf parsley, roughly chopped 

Juice of 1 fresh lemon 

Instructions

1. Peel and devein shrimp, season with salt and pepper. Set aside.

2. Preheat a large skillet over medium-high heat with olive oil. Add onions and garlic and saute for 4 minutes until lightly browned and translucent. 

3. Add red pepper flakes, salt, and pepper. Add quartered tomatoes to the skillet. Using a wooden spoon or meat mallet, break down tomatoes. 

4. Simmer on medium heat for 5 minutes, deglaze with white wine.

5. Add shrimp directly to sauce, quickly place each shrimp down one at a time. Simmer and cook shrimp for 4 minutes(2 minutes each side) or until shrimp is cooked through and a pale pink color. 

6. Turn heat off, sprinkle fresh parsley over shrimp and sauce. Add fresh lemon juice directly over top and serve immediately. 

Notes:

1. Shrimp cooks quickly, watch carefully. 

2. This recipe pairs well mixed over pasta of your choice or served solely as the main dish. 

3. I prefer to use fresh tomatoes for this recipe rather than canned. 

4. Feel free to add more spice by increasing the red pepper flakes. 

Click Here for Printable Version