Shrimp and Tomatoes

Shrimp and Tomatoes
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  • 1 tablespoon plus 2 teaspoons olive oil
  • Coarse salt and ground pepper
  • 1/8 teaspoon red-pepper flakes
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 6 plum tomatoes, cored, halved lengthwise, and sliced ½ inch thick
  • 1 ½ pounds medium shrimp, peeled, deveined, and tails removed
  • + 1 more ingredients
    • 2 tablespoons fresh parsley, chopped

1. In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp. 2. Reduce heat ...

View full recipe at SpringPad


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