Italian Garlic and Tomato Skillet Shrimp

Name: Italian Garlic and Tomato Skillet Shrimp
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: italian
Ingredients: 600 g raw shrimp (tail-on, peeled and deveined); 3 tbsp extra-virgin olive oil; 4 clove garlic, finely sliced; 1/2 tsp red pepper flakes; 300 g cherry tomatoes, halved; 80 ml dry white wine (such as Pinot Grigio); 30 g cold unsalted butter, cubed; 1 tbsp lemon, juiced; 15 g fresh flat-leaf parsley, finely chopped; 10 g fresh basil leaves, torn; 1/2 tsp fine sea salt; 1/4 tsp freshly cracked black pepper

By Culiora

Italian Garlic and Tomato Skillet Shrimp served on a plate, photographed in natural light

Plump shrimp quickly sautéed with sweet cherry tomatoes, fragrant garlic, white wine, and fresh basil. It comes together in minutes in a single skillet, yielding a light, silky pan sauce that begs for crusty bread.

Servings: 4
Prep time: 15 min
Cook time: 12 min
Total time: 27 min

Ingredients

600 g raw shrimp (tail-on, peeled and deveined)
3 tbsp extra-virgin olive oil
4 clove garlic, finely sliced
1/2 tsp red pepper flakes
300 g cherry tomatoes, halved
80 ml dry white wine (such as Pinot Grigio)
30 g cold unsalted butter, cubed
1 tbsp lemon, juiced
15 g fresh flat-leaf parsley, finely chopped
10 g fresh basil leaves, torn
1/2 tsp fine sea salt
1/4 tsp freshly cracked black pepper

Instructions

Pat the peeled shrimp completely dry with paper towels. Season both sides with half of the salt and freshly cracked black pepper.
Heat 2 tablespoons of extra-virgin olive oil in a wide skillet (approx. 28–30 cm) over medium-high heat until shimmering.
Add the shrimp in a single layer and sear without moving for 90 seconds until pink and golden around the edges. Flip and cook for another 60 seconds until just opaque. Immediately transfer the shrimp to a warm plate and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet, then stir in the sliced garlic and red pepper flakes. Cook for 30–45 seconds until fragrant, taking care not to brown the garlic.
Add the cherry tomato halves and the remaining salt. Sauté for 2–3 minutes until the skins begin to wrinkle and slightly soften.
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes until the liquid reduces by about half.
Turn off the heat. Swirl in the cold cubed butter and lemon juice until a glossy, emulsified sauce forms.
Return the shrimp and any accumulated juices to the pan. Toss in the chopped parsley and torn basil, stirring gently to coat everything in the sauce. Serve immediately with warm crusty bread.