![\"Photography](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2015\/08\/600-Garlicky-Shrimp.jpg\")
Garlicky Shrimp with Tomatoes and White Wine. Photography by Signe Birck<\/p><\/div>\n
Garlicky Shrimp with Tomatoes and White Wine<\/h3>\n
Makes 4 servings<\/p>\n
- \n
- 3<\/span> tablespoons extra-virgin olive oil, plus more for drizzling<\/li>\n
- 3-4<\/span> cloves garlic, thinly sliced crosswise<\/li>\n
- 2<\/span> shallots, thinly sliced crosswise<\/li>\n
- 1<\/span> pint grape tomatoes, halved lengthwise<\/li>\n
- 1<\/span> pound (about 16) large wild shrimp, cleaned and shells removed (with tails left intact)\n<\/li>\n
- ½<\/span> teaspoon red pepper flakes<\/li>\n
- 2-3<\/span> teaspoons fresh thyme leaves, plus more sprigs for garnish<\/li>\n
- 1<\/span> cup dry white wine<\/li>\n
- Fine sea salt and freshly ground black pepper<\/li>\n<\/ul>\n
In a large saut\u00e9 pan, heat the olive oil over medium-high heat. Add the garlic and shallots and saut\u00e9, stirring occasionally, until fragrant, about 1 minute. Add the tomatoes and saut\u00e9, stirring occasionally, until beginning to soften, 3 \u20134 minutes. Add the shrimp, red pepper flakes, and thyme and saut\u00e9, stirring occasionally, until the shrimp are completely pink, about 3 minutes. Season to taste with salt and pepper. Add the white wine and bring to a boil. Reduce the heat to low and simmer until the liquid is reduced by half, 2 \u20133 minutes. Taste and season with additional salt and pepper if necessary. <\/p>\n
Arrange the shrimp on a warm platter or in a bowl, drizzle with olive oil, and garnish with thyme sprigs. \n<\/div>\n
- 3-4<\/span> cloves garlic, thinly sliced crosswise<\/li>\n