Filed Under: Easy | Healthy | Pasta | Seafood | Shrimp

Garlic Basil Shrimp

Recipe By Tessa Arias
April 13th, 2010
Did you know that I adore shrimp? And pasta? And Italian food all-together? Did you also know I love my meals (and men) to be uncomplicated, easy, healthy, satisfying and...

Did you know that I adore shrimp? And pasta? And Italian food all-together? Did you also know I love my meals (and men) to be uncomplicated, easy, healthy, satisfying and great on a weeknight? I can safely say that this recipe satisfied all of what I love in a recipe. It comes straight from the cover of Ellie Krieger’s newest book So Easy. I’ve made a few of Ellie’s recipes in the past and have been pleased with every single one and this Garlic Basil Shrimp is no exception. I think if you add this recipe to your menu for dinner this week, you’ll be pleased too.

Recipe Rundown
Taste: Simple yet mouthwatering. These flavors are divine when paired.
Texture: Perfect, just don’t overcook the shrimp.
Ease: Very easy, very weeknight dinner proof.
Appearance: Shrimp is an attractive seafood specimen. I love the look of this dish because the shrimp and tomatoes are about the same size and orzo always looks lovely.
Expense: If you buy the shrimp frozen this recipe rounds out under $10.
Pros: Super easy, delicious, and healthy. And shrimp is my favorite!
Cons: I can’t think of any.
Would I make this again? Mhmm!

Garlic Basil Shrimp

  • 2 tablespoons olive oil
  • 1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
  • 3 garlic cloves, minced
  • 1/8 teaspoon dried hot red-pepper flakes, or more to taste
  • 3/4 cup dry white wine
  • 1/4 cup finely chopped fresh basil leaves
  • 1 1/2 cups grape tomatoes, halved
  • salt and freshly ground black pepper
  • 3 cups cooked orzo pasta, preferably whole wheat
Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    kitty — April 14, 2010 at 8:51 am

    i have a question,
    how would you call the kind of pasta that's in the picture? And how long do you cook it?

    I have a bag of it lying around for a long time and I have no idea what to do with it.

  2. #
    Michelle — April 19, 2010 at 7:33 pm

    Looks like orzo to me which is a barley based pasta commonly subbed for rice.

  3. #
    Tessa — April 19, 2010 at 9:11 pm

    Its orzo! Sorry I forgot to add that in, I edited the recipe. The orzo needs to cook in boiling water for 9-10 minutes, longer if it is whole wheat.

  4. #
    Anonymous — October 5, 2010 at 12:35 am

    This recipe is terrific
    Made it with whole wheat spaghettini, and instead of tomatoes (which I didn't have on hand) I used canned salt free tomato sauce.

  5. #
    Safoura — January 15, 2012 at 7:51 pm

    Well hello! I stumbled on your blog through stumble upon. What great recipes you have.

    I've tried this before, except instead of making banana ice cream I made banana-sicles. Basically I cut the banana into slices, popped in a toothpick and let it freeze over night. It tasted similar to vanilla, but I also experienced a bit of an after taste. As you said, it could very well be caused by the ripeness. All in all it's a great recipe because of it's simplicity. I will try making the ice cream next time and see which of the add-ins work best with me. Thanks for the share. 🙂

  6. #
    snazzyonyx2676 — January 23, 2017 at 7:19 pm

    This looks great, but I have a question. I have a Tomato allergy, is there another vegetable that I could substitute with?

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