Garlic, Tomato, and Basil Shrimp with a White Wine, Butter Sauce

I absolutely love this dish. It’s pretty simple to make and the sauce turns out very rich and flavorful. And what’s so great about making a delicious sauce with wine, is that you’re compelled to drink the wine as you’re making the dish. Doesn’t that sound like fun?

I like to add a little butter to make the sauce slightly creamy in texture and red pepper flakes to give it a little kick.

I happened to serve this dish over a bed of angel hair pasta this evening. You can totally make this dish without the pasta, which is normally what I do since I don’t eat very many carbs for dinner. But since  how I have so many “carb loving” friends out there, this one’s just for you.


  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 garlic cloves, chopped
  • 1 tablespoon unsalted butter
  • a few pinches of red pepper flakes (or more if you want it spicier)
  • 3/4 cup white wine (I used a pinot grigio, which just so happens to be my favorite white wine)
  • 1/4 cup basil, finely chopped
  • 1 1/2 cups grape tomatoes, halved
  • Salt and fresh cracked pepper


Heat the olive oil in a pan over medium high heat. Saute the shrimp for about 2-3 minutes on each side, or until cooked through.

Transfer the shrimp to a bowl with a slotted spoon, while keeping the remaining juices in the pan.

Add the garlic and the red pepper flakes to the pan and sauté for 30 seconds over medium high heat. Then add the white wine to the pan and cook for 3 minutes, stirring frequently.

Add the butter and let it melt, then add the basil and tomatoes and the cooked shrimp. Season with salt and pepper. Cook for another minute then remove from heat.

Serve by itself or with pasta.

Serves: 4 with pasta or 2 without pasta

2 thoughts on “Garlic, Tomato, and Basil Shrimp with a White Wine, Butter Sauce

  1. This was excellent. I was trying to make my son a similar dish he likes from a local restaurant which included chicken and shrimp. I cut chicken breast into bite sized pieces and browned that in oil first added a tablespoon or 2 of chicken broth and covered for a moment to ensure it was cooked through. I did the shrimp next and followed the recipe as is but added back the chicken with the shrimp at the end. I also did start a separate pan and steep the shrimp shells in the wine to intensify the flavor. While both the chicken and the shrimp had a bit of their own broth he likes his with a bit more sauce – especially over pasta. Will maybe make a shrimp stock the next time and sprinkle to shrimp with wondra before sauteing just so the stock doesn’t make the sauce too watery.

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