Recipe Corner: Garlic-Basil Shrimp

 This wonderful recipe was provided by a friend of mine. She discovered this Ellie Krieger recipe in the Costco Connection magazine.  She says although the recipe calls for orzo pasta, she prefers to eat it over linguini. Thanks for the recipe Natties!

Ingredients
2 tablespoons olive oil
1 1/4 pounds large shrimp (20-25 per pound), peeled and deveined
3 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes, or more to taste
3/4 cup dry white wine
1 1/2 cups grape tomatoes, halved
1/4 cup finely chopped fresh basil
salt and freshly ground black pepper to taste
3 cups cooked orzo pasta (or any other type of pasta), preferably whole wheat

Directions

- Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

- Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds.

- Add the wine and cook over high heat, stirring occasionally, for 3 minutes.

- Stir in the tomatoes and basil, and season the sauce with salt and pepper. (I cooked the mixture until the tomatoes started to burst open a little)

- Return the shrimp to the pain and cook just until heated through.

- Serve with the orzo (or pasta your prefer).

Makes 4 servings. Per serving: 380 cals, 10 g total fat (1.5 g saturated fat, 5.5 grams monounsaturated fat, 2 g polyunsaturated fat), 35 g protein, 35 g carbs, 4 g fiber, 215 mg cholesterol, 490 mg sodium.