Heat 2 T. of the oil in a medium nonstick skillet over mh heat. Add the shrimp and cook until lightly golden, about 2 minutes on each side. Transfer shrimp to a plate.
Add the remaining 1/2 T. of oil, garlic, and onion to the skillet. Saute until the onion starts to soften, about 1 minute. Add the cherry tomatoes and cook one minute longer. Add the shrimp and continue to saute for 1-2 minutes. Remove from the heat and stir in basil, salt, and pepper.
Serving
Suggestions
Over capillini pasta warm or romaine chilled.
Originally Submitted
1/24/2009
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