Garlic Basil Shrimp

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I was never much of a seafood person when I was younger. There are a few different reasons for this general avoidance, but probably the biggest was unfamiliarity. Growing up in the Midwest, I simply didn’t come across seafood very often. Fish? Yes. Seafood? No.


Because of this, I’ve always been rather intimidated by preparing the stuff. There is no saving over-cooked seafood. On the other hand, I’m totally freaked out by raw fish as well. This obviously makes preparing seafood a particular challenge  for me.


I decided the other day that I need to get over this, however, and I decided to start with shrimp. So to help ease myself into the world of cooking seafood I totally cheated and started with pre-cooked shrimp. I know, all you seafood aficionados are shaking your heads right now. Don’t hate, I’ll get to the raw stuff eventually. For this recipe, however, I started with frozen pre-cooked shrimp. Ten minutes later I had an impressive, elegant and – most importantly – delicious entree that’s beautiful enough for entertaining but simple enough for a busy weeknight.


Do you eat a lot of seafood? What’s your favorite way to prepare it? (I need all the tips I can get!) Let me know or link up below!


Garlic Basil Shrimp

Serves: 3-4

Time: 10 minutes


  • 1 tbls. olive oil
  • 1 1/4 lbs frozen pre-cooked shrimp, thawed according to package directions
  • 3 garlic cloves, minced
  • pinch of red pepper flakes, or more to taste
  • 3/4 cup dry white wine (can use chicken broth if you don’t like to cook with wine)
  • 1 1/2 cup cherry tomatoes, halved
  • 1/4 cup freshly chopped basil
  • 1 green onion, sliced
  • salt and black pepper, to taste


  1. Heat oil in a large skillet over medium-high heat.
  2. Add garlic and redpepper flakes and cook until fragrant, about 30 seconds.
  3. Ad wine and cook over over high heat, stirring occasionally, for about three minutes.
  4. Stir in tomatoes and basil. Season with salt and pepper.
  5. Return shrimp to pan and toss. Cook until just heated through.
  6. Enjoy with your favorite side.

Recipe slightly adapted from Ellie Kreiger’s So Easy cookbook.

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