Shrimp and Tomatoes

By Dixie8686

Ingredients

• 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 1/2 inch thick
• 1 1/2 pounds medium shrimp, peeled, deveined, and tails removed
• 2 tablespoons fresh parsley, chopped

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from marthastewart.com

Preparation

Step 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.

Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.

Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.