This super simple recipe has become one of my favorites (and Bryan’s too I think). Its from the “So Easy” cookbook by Ellie Krieger. You really have to give this a try and best part, the original recipe almost 100% naturally gluten free. The only substitution I have to make is instead of orzo pasta, I use either white or brown rice
Garlic-Basil Shrimp by Ellie Krieger
2 tablespoons olive oil
1 1/4 pounds shrimp (20-25 per pound), peeled and deveined (I used tail on frozen shrimp)
3 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes or more to taste
3/4 cup dry white wine
1 1/2 cups grape tomatoes, halved
1/4 cup finely chopped basil
salt and freshly grounded black pepper, to taste
3 cups of brown or white rice (original recipe calls for whole wheat orzo pasta)
Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the wine and cook over high heat stirring occasionally, for 3 minutes. Stir in the tomatoes and basil and season the sauce with salt and pepper. Return the shrimp to the pan and cook just until heated through. Serve with rice (or orzo).