Roasted Shrimp with Tomato

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the shrimp dry with paper towels to ensure they brown properly.

   Tip: Dry shrimp will caramelize better during roasting.

2. 2

   In a large bowl, combine the shrimp, halved cherry tomatoes, minced garlic, sliced shallot, olive oil, lemon juice, white wine, oregano, and red pepper flakes. Toss gently to coat everything evenly.

   Tip: Don't over-mix to avoid breaking the delicate shrimp.

3. 3

   Spread the shrimp and tomato mixture in a single layer on a large rimmed baking sheet, seasoning with sea salt and black pepper.

   Tip: Use a sheet pan large enough so the shrimp isn't crowded for even roasting.

4. 4

   Roast in the preheated oven for 12-15 minutes, stirring halfway through, until the shrimp are pink and cooked through and the tomatoes begin to blister.

   Tip: Shrimp cooks quickly, so keep an eye on it to avoid overcooking.

5. 5

   Remove from the oven and stir in the fresh chopped basil, tasting and adjusting seasonings as needed.

   Tip: Add the basil at the end to preserve its bright, fresh flavor.

6. 6

   Serve immediately while hot, with the pan juices spooned over top, alongside pasta, rice, or toasted bread for soaking up the delicious sauce.

   Tip: The accumulated pan juices are flavorful—don't waste them!