Serves 5
35 min
Bada-Bing Shrimp and Sauce
Recipe GLPRece8c258946b50
A vibrant, aromatic shrimp dish featuring tender shrimp marinated in Italian dressing, topped with a rich tomato-based sauce infused with fresh basil, garlic, and herbs. This pescatarian main course is naturally dairy-free and gluten-free, making it a versatile choice for any dinner table.
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Ingredients
1/4 pound shrimp, peeled and deveined
1/4 cup white wine vinegar
1 packet (0.7 oz) Italian Salad Dressing Mix
1/4 cup olive oil
1/4 cup water
1 medium to large yellow onion, chopped and diced
10 cloves garlic, minced
1/4 cup fresh basil leaves, chopped
1 handful dried Italian Seasoning
1 handful dried Oregano
3 cans (8 oz each) no salt added tomato sauce
1 can (14.5 oz) no salt added diced tomatoes
1/4 cup sweet white wine (such as Moscato or Riesling)
Dash of black pepper
Dash of salt
Directions
In a small bowl, combine the white wine vinegar, Italian Salad Dressing Mix, olive oil, and water. Whisk until the dressing mix is dissolved and the marinade is well blended.
Place the peeled and deveined shrimp in a shallow dish or bowl. Pour the marinade over the shrimp and toss gently to coat evenly. Let the shrimp marinate for 10-15 minutes at room temperature while you prepare the sauce.
In a large saucepan or skillet, heat a drizzle of olive oil over medium heat. Add the diced yellow onion and cook, stirring frequently, until softened and translucent, about 4-5 minutes.
Add the minced garlic to the pan and cook for 1 minute, stirring constantly, until fragrant.
Stir in the Italian Seasoning and dried oregano, coating the onion and garlic mixture thoroughly. Cook for 30 seconds to toast the herbs lightly.
Pour in the sweet white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly for 1-2 minutes.
Add the canned tomato sauce and diced tomatoes (with their juices) to the pan. Stir well to combine and bring to a gentle simmer over medium-low heat.
Stir in the fresh chopped basil and season to taste with salt and black pepper. Allow the sauce to simmer gently for 8-10 minutes, stirring occasionally.
While the sauce simmers, heat a large skillet or shallow pan over medium-high heat. Remove the marinated shrimp from the bowl (reserving any excess marinade if desired) and add to the hot skillet.
Cook the shrimp for 2-3 minutes per side until they turn opaque and pink, reaching an internal temperature of 145°F. Do not overcook, as shrimp cook quickly and become tough if overdone.
Gently fold the cooked shrimp into the tomato sauce or arrange the shrimp over the sauce on serving plates. Serve hot, dividing evenly among five servings.
