Ingredients
Scale
- 500g raw shrimp, peeled and deveined
- 3 tablespoons olive oil (or avocado oil as a substitute)
- 4 cloves garlic, finely minced
- 1 small red chili, finely sliced (optional, for a mild heat)
- 1 cup cherry tomatoes, halved
- 1/2 cup dry white wine or seafood stock
- 1/4 cup heavy cream or coconut cream for a dairy-free option
- 2 tablespoons sun-dried tomatoes, chopped
- Fresh basil leaves, roughly torn (about a handful)
- Juice of half a lemon
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Crusty bread or cooked pasta, to serve
Instructions
- Begin by heating the olive oil in a large skillet over medium heat. I always use a well-seasoned pan for this step — it’s like the kitchen equivalent of a good pair of shoes, reliable and comforting.
- Add the minced garlic and sliced chili, stirring gently for about 1-2 minutes until fragrant but not browned. There’s a delicate balance here; burnt garlic can turn a dish sour, so keep an eye on the colour.
- Toss in the cherry tomatoes and sun-dried tomatoes. Let them soften and release their juices, which usually takes around 4-5 minutes. You’ll notice the pan filling with a rich, fruity aroma that always reminds me of summer afternoons spent picking tomatoes in the garden.
- Pour in the white wine or seafood stock and allow it to simmer for 3-4 minutes, reducing slightly. This step adds depth to the sauce, much like the slow-bubbling stews my mum used to make on blustery Devon evenings.
- Now, add the shrimp in a single layer, seasoning lightly with salt and pepper. Cook for 2-3 minutes on each side until they turn pink and curl. Be careful not to overcook — shrimp can go from tender to rubbery in a heartbeat.
- Stir in the cream and lemon juice, then sprinkle the torn basil leaves over the top. Let everything simmer gently for another 2 minutes so the flavours marry beautifully — a little culinary romance unfolding right before your eyes.
- Give it a final taste and adjust seasoning as needed. Serve immediately, garnished with fresh parsley and alongside crusty bread to mop up every last drop of that luscious sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
