Ingredients
2 tablespoons olive oil
1 lb. peeled and deveined large shrimp
1 onion, chopped
1 cup halved grape tomatoes
4 cloves garlic, minced
1/2 cup dry white or reduced sodium chicken broth
1 cup reduced sodium chicken broth
1/2 cup chopped fresh basil or parsley
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
Preparation
Heat oil in large, heavy skillet over medium-high heat. Cook shrimp, turning, until golden brown, about 3 minutes. Transfer to plate. Cook onion, stirring until golden brown, about 4 minutes. Stir in tomatoes and garlic. Cook, stirring, until tomatoes are just wilted, about 5 minutes. Pour in wine and cook until reduced by half, about 3 minutes. Add broth. Return shrimp to skillet and stir in basil, lemon juice, and butter. Cook until heated through, about 2 minutes.
