One of the easiest to make shrimp meals. Shown served over angel hair pasta with red pepper and pea pods, which I add after the shrimp have been cooking for a minute. I like shrimp so I usually add more than what the recipe calls for. Oh and lemon too. Love the brightness the lemon brings to the dish.
- 2 Tbsp CARM Classic Olive Oil Extra Virgin
- 1 Medium Onion Chopped
- 3 Cloves Garlic Minced
- 12 Oz Shrimp Medium
- 1/2 C White Wine I use a inexpensive Chardonnay
- 1 Tsp Basil Dried
- 1/4 Tsp Crushed Red Pepper Flakes
- 2 Tbsp Chicken Base
- 3 Tbsp Butter
- Sea Salt To taste.
- Pepper To taste.
- 1/2 Lemon, Juice of (can add more, to taste)
- 2 Tbsp Parsley Dried
- 2 Tbsp Parmesan Cheese Grated
Heat olive Oil over medium/high heat.
Add garlic and onions.
Stir Constantly for 1 min.
Add shrimp (and scallops if you like).
Continue Stirring for 2 minutes.
Add wine, basil, red pepper, and chicken base.
Allow to simmer 2 minutes. When cooked the shrimp will turn pink and the scallops will be opaque.
Add butter, lemon juice, salt and pepper.
Sprinkle with parsley and grated cheese.
Toss with pasta or rice. Any extra sauce can be used for dipping bread.