Okay, so I really, really love it when I can put everything in one pan. Because, who wants to clean up a bunch of stinkin’ dishes after dinner? Not me. Here’s a good one for fast, fresh and simple.
This quick and flavorful one-pan dish blends shrimp, parsley and lemon juice with tomatoes. Red pepper flakes give this dinner a kick. Get your shrimp from Got Seafood and tomatoes from The Moon Farm at our farmers market Monday, June 27.
- 1 tbsp plus 2 tsp EVOO
- Course salt
- 1/8 Tsp red pepper flakes
- 3 garlic cloves sliced
- 2 tbsp le mon juice
- 6 plum tomatoes halved lengthwise and sliced 1/2 inch thick or 3 large tomatoes cut into 6 wedges
(or, a pint and 1/2 of cherry tomatoes will also work)
- 1 1/2 lb shrimp, peeled, deveined
- 2 tbsp fresh parsley chopped
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.