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.