Garlicky Shrimp with Basil

Garlicky Shrimp with Basil
Photo by Scott Phillips


  • ¼ cup thinly sliced fresh basil
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 1-½ lb. shrimp (20 to 25 per lb., about 32), peeled, deveined, and patted dry
  • 2/3 cup extra-virgin olive oil
  • 1/3 cup dry white wine
  • 6 to 8 large cloves garlic (1-½ oz.), halved lengthwise, peeled, germs (the sprout in the center of the clove) removed, and sliced 1/8 inch thick

Position a rack in the center of the oven and heat the oven to 425°F.Put the oil and garlic in a small (8-inch) skillet and set over medium-low heat. Cook, stirring occasionally, until the garlic just begins to turn golden, 8 to 12 minutes. Strain the garlic and oil through a sieve set over a bow...

View full recipe at Fine Cooking


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