Skillet Shrimp and Tomatoes
- Reviews 1
Ready In: 28 mins
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons olive oil
- 1 1⁄2 lbs medium shrimp, peeled, deveined and tails removed
- coarse salt
- pepper
- 3 garlic cloves, thinly sliced
- 1⁄8 teaspoon dried red pepper flakes
- 6 plum tomatoes, cored, halved lenghtwise and sliced 1/2-inch thick
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh lemon juice
Directions
- In a large nonstick skillet, heat 1 tablespoons oil over high heat; swirl to coat pan.
- Season shrimp with salt and pepper.
- Add half the shrimp to the pan; cook 3-4 minutes until opaque throughout.
- Transfer to a plate; repeat with remaining 2 teaspoons of oil and shrimp.
- Reduce heat to medium, add garlic and red pepper flakes; stir in tomatoes; cook 4-6 minutes until they begin to break down.
- Season with salt.
- Return shrimp and any accumulate juices to the pan. Add parsley and lemon juice and toss to coat.
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