Prep/cook time: 23 minutes
Serves 2 / This simple dish makes a satisfying supper for two or a tasty appetizer for four. Serve with your favorite crusty bread, over a bed of rice, or even over mashed potatoes. Fresh basil also works well in this recipe and may substitute for the oregano.
1 tablespoon extra-virgin olive oil
4 cloves garlic, pressed
¼ teaspoon crushed red pepper flakes
¼ pound cremini or portobello mushroom, sliced
½ pound fresh, large shrimp, peeled and deveined
1 pound ripe tomatoes, any color, cut into 1-inch dice
¼ cup dry white wine
Zest and juice of 1 lemon
1/4 teaspoon sea salt
2 tablespoons chopped fresh oregano
1 tablespoon butter
Freshly grated Parmesan cheese, for garnish
1. Place a large skillet over medium heat. Once pan is hot, add oil and heat a few seconds. Add garlic and red pepper flakes and stir 30 seconds. Increase heat to medium-high and add mushrooms. Cook, stirring frequently, until mushrooms start to soften, about 3 minutes (don’t let garlic brown). Add shrimp and sauté 2 minutes. Add tomatoes, wine, lemon zest and juice, and salt; bring to a simmer, scraping up browned bits. Cook, stirring occasionally, until shrimp are just opaque, about 2 minutes more. Stir in oregano and butter and remove from heat. Taste and adjust seasoning with salt and pepper. Divide among bowls and top with Parmesan cheese.
PER SERVING: 306 cal, 44% fat cal, 15g fat, 5g sat fat, 188mg chol, 27g protein, 18g carb, 4g fiber, 512mg sodium
