Ingredients
1-1/2 T olive oil
2 tsp garlic, minced
1/3 cup dry white wine
1 T fresh lemon juice
2 T sun-dried tomatoes packed in oil, chopped
6 T cold unsalted butter, cut into pieces
1/2 cup fresh basil, shredded
Angel hair pasta (optional) (if making pasta, make 1-1/2 times the sauce)
Preparation
Season shrimp with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking. Saute shrimp 1 minute per side. Transfer shrimp to a baking dish and bake in middle of oven until just cooked through, about 7 minutes.
While shrimp bakes, add garlic to skillet and cook, stirring over moderate heat 15 seconds. Stir in wine, juice, and tomatoes. Boil, stirring occasionally, until liquid is reduced by two-thirds. Swirl in butter and basil over low heat and season with salt and pepper.
Serve shrimp with sauce.
Serves 4 (first course)