When invited to an impromptu weeknight dinner-for-three at Anna’s new place, I wanted to make something fresh and exciting, while keeping the cooking simple and the evening relaxing. This recipe from Gourmet, May 2000 was the perfect choice. It is delicious. You only need one pan, a handful of basil from your basil plant and few other simple fresh ingredients and what results is praise-worthy and elegant main dish. I suggest serving it, as we did, with steamed broccoli, a green salad with feta and a baguette.
Shrimp with Basil-Garlic Butter
- 1 pound shrimp, shelled and deveined
- 1 1/2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1/2 cup dry white wine
- 2 tablespoon fresh lemon juice
- 2 tablespoons chopped sun-dried tomatoes packed in oil
- 8 tablespoons cold unsalted butter, cut into pieces
- 1/2 cup shredded fresh basil
Season shrimp with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking and sauté shrimp until cooked about 1 minute per side. Remove shrimp from heat and tent with foil.
Add garlic to skillet and cook, stirring, over moderate heat 15 seconds, then stir in wine, juice, and sundried tomatoes. Boil, stirring occasionally, until liquid is reduced by two thirds. Swirl in butter and basil over low heat and season with salt and pepper.
Serve shrimp with sauce.