It’s true, I’m primarily vegan. But as I’ve often said, everyone needs a little wiggle room.

This recipe is one of my standards when I need to break out of my vegan box. I know that the moral right will argue with me, but I think there’s a big difference between eating wild shrimp and eating factory farm-raised lamb. Just sayin’.

Whatever your beliefs, your tastebuds will be singing a song when you eat this—probably a romantic love song—as they try and compel you to eat this every day forever. Yes, it’s that good.

The tomatoes, wine and shrimp combine to create a light, brothy and mind-blowingly delicious sauce in minutes. Brightly colored, easy to prep, make and serve—this is a great dish for entertaining guests or eating solo.

Shrimp with Garlic, Tomato and White Wine Broth

The following amounts will satisfy one person. Multiply as needed.

5-6 jumbo, wild shrimp, peeled and deveined with the tails left on

1 cup fresh tomatoes, any kind, chopped

3 cloves garlic, minced (I know, it’s a lot of garlic. Just trust me.)

3 Tbsp. white wine

1/2 tsp. dried sweet basil

1/8 tsp. red pepper flakes (optional)

1 tsp. olive oil

Sea salt and fresh cracked pepper to taste

1 handful of baby spinach leaves

 

Heat oil in a sauté pan. Toss in garlic and stir for three minutes.

Reduce heat and add shrimp, tomatoes and spices. Cook for one minute.

Add white wine, reduce heat to medium and continue cooking, stirring gently and flipping shrimp from side to side until their tails curl (about 3-5 minutes).

Turn off heat and stir in spinach until just wilted.

Serve over your favorite noodles or rice, or better yet, zoodles—zucchini noodles made by sliding zucchini on a mandolin—using a vegetable peeler or buying and an actual zoodle doohickey, which only runs $10-15 on Amazon and is well worth it. You can serve zoodles raw or stick them in the microwave for 1-2 minutes.

Top with fresh basil to fancy it up and a side of crusty bread for dipping.

 

*Pictured above is this recipe with the addition of steamed zucchini and yellow squash. To make it like this, use 1/2 small zucchini and 1/2 small yellow squash cut into half-moons per person. Steam veggies as the rest of the dish cooks and then mix in with the spinach at the last moment. Also try 1 cup steamed broccoli florets per person as a fun alternative.

 

Author: Erica Leibrandt

Editor: Evan Yerburgh

Image: courtesy of the author