Ah, the joy of cooking with shrimp and tomatoes! This recipe is a testament to how simple ingredients can create a dish bursting with flavor. Perfect for a weeknight dinner or a fancy weekend brunch, it’s quick, easy, and downright delicious.
Why This Recipe Works
- The sweetness of the shrimp pairs perfectly with the acidity of the tomatoes, creating a balanced flavor profile.
- It’s a one-pan wonder, meaning less cleanup and more time to enjoy your meal.
- With minimal prep time, this recipe is ideal for those busy days when you want something gourmet without the fuss.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh basil, chopped
Equipment Needed
- Large skillet
- Knife and cutting board
- Measuring spoons
Instructions
Step 1: Prep Your Ingredients
Start by ensuring your shrimp are peeled and deveined for the best texture and flavor. Halve the cherry tomatoes to allow their juices to meld beautifully with the shrimp. Mince the garlic finely to distribute its flavor evenly throughout the dish.
Step 2: Heat the Skillet
Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. This ensures your shrimp will sear properly, locking in those succulent juices.
Step 3: Cook the Shrimp
Add the shrimp to the skillet in a single layer, seasoning with salt and pepper. Cook for 2 minutes per side until they turn pink and opaque. Avoid overcrowding the pan to ensure each shrimp gets perfectly cooked.
Step 4: Add Tomatoes and Garlic
Toss in the cherry tomatoes and minced garlic, stirring gently to combine. Cook for another 3 minutes until the tomatoes soften slightly but still hold their shape, adding a vibrant color and freshness to the dish.
Step 5: Finish with Basil
Sprinkle the chopped basil over the top, giving the dish a final stir to incorporate. The basil adds a fresh, aromatic finish that elevates the entire meal.
Tips and Tricks
For an extra layer of flavor, consider marinating the shrimp in a mixture of olive oil, lemon juice, and herbs for 30 minutes before cooking. If you’re short on time, frozen shrimp can be a great alternative—just be sure to thaw them completely before cooking. To make this dish even heartier, serve it over a bed of quinoa or whole wheat pasta, absorbing all the delicious juices.
Recipe Variations
- Spicy Twist: Add a pinch of red pepper flakes with the garlic for a bit of heat.
- Creamy Version: Stir in a splash of heavy cream or coconut milk at the end for a richer sauce.
- Herb Garden: Swap basil for cilantro or parsley to change up the flavor profile.
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
While fresh cherry tomatoes are recommended for their sweetness and texture, in a pinch, you can use canned diced tomatoes. Just be sure to drain them well to avoid making the dish too watery.
How do I know when the shrimp are done?
Shrimp cook quickly and are done when they turn pink and opaque. Overcooking can make them rubbery, so keep an eye on them and remove from heat as soon as they’re ready.
Can I make this dish ahead of time?
This dish is best served fresh, but you can prep the ingredients ahead of time. Keep the shrimp and tomatoes separately in the fridge until you’re ready to cook.
Summary
This shrimp and tomatoes recipe is a quick, flavorful dish that’s perfect for any occasion. With simple ingredients and easy steps, it’s a surefire way to impress with minimal effort.