Shrimp with Basil-Garlic Butter

Ingredients

• White wine

  Alcoholic beverage, table

  2 ⅔ fl oz or 78g

• Shrimp

  Crustaceans, mixed species, raw

  12 large or 84g

• Sun-dried tomatoes

  Packed in oil, drained

  2 tbsp or 14g

• Butter

  Unsalted

  6 tbsp or 85g

• Lemon juice

  Raw

  1 tbsp or 15g

• Garlic

  Raw

  2 tsp or 6g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Basil

  Fresh

  4 ½ tbsp, chopped or 12g

Directions

1. Peel and devein shrimp. Finely chop sun-dried tomatoes. Cut butter into 6 pieces. Mince garlic.
2. Preheat oven to 350F.
3. Season shrimp with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking and saut shrimp 1 minute per side. Transfer shrimp to a baking dish and bake in middle of oven until just cooked through, about 7 minutes.
4. While shrimp bakes, add garlic to skillet and cook, stirring, over moderate heat 15 seconds, then stir in wine, juice, and tomatoes. Boil, stirring occasionally, until liquid is reduced by two thirds. Swirl in butter and basil over low heat and season with salt and pepper.
5. Serve shrimp with sauce.

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