Spicy Garlic Sun Dried Tomato Shrimp

• •
  Oil, Sun-Dried Tomato Infused(20g)
• •
  Shrimp(454g)
• •
  Garlic(15g)
• •
  Tomatoes, Sun-Dried, Packed In Oil(99g)
• •
  Tomato, Cherry(240g)
• •
  3/4 teaspoon salt (or to taste)
• •
  Red pepper flakes(5g)
• •
  Basil, Fresh(30g)

Instructions

1. 1Pat the shrimp dry with paper towels. Mince the fresh garlic and tear the fresh basil into bite-sized pieces. Set aside.
2. 2Heat 2 teaspoons of the sun-dried tomato oil in a large skillet over medium-high heat. Working in two batches to avoid crowding, add the shrimp and cook 1–2 minutes per side over medium-high heat until opaque and firm to the touch with no translucent centers—do not overcook or they will become rubbery. Transfer each batch to a clean plate.
3. 3Add the remaining 2 teaspoons of sun-dried tomato oil to the same skillet over medium-high heat. Add the minced garlic and cook 30 seconds over medium-high heat until fragrant, stirring constantly.
4. 4Add the sun-dried tomatoes, cherry tomatoes, and red pepper flakes to the skillet. Cook 2–3 minutes over medium-high heat, stirring occasionally, until the cherry tomatoes begin to soften and break down slightly.
5. 5Return the cooked shrimp to the skillet and stir to combine. Cook 1–2 minutes over medium heat until the shrimp are heated through.
6. 6Remove from heat and stir in the fresh basil until evenly distributed.
7. 7Divide the shrimp mixture evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Reheat gently in a skillet over medium heat for 2–3 minutes before serving over your choice of pasta, rice, cauliflower rice, or vegetables.