Shrimp with Tomatoes

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12  ounces fresh or frozen shelled shrimp
3  tablespoons olive oil or cooking oil
2  cloves garlic, minced
1/4  teaspoon dried oregano, crushed
1/4  teaspoon dried basil, crushed
1  cup cherry tomatoes, halved
2  teaspoons lemon juice
2  tablespoons grated Parmesan cheese
1  tablespoon snipped parsley


1. Thaw shrimp, if frozen. Pat dry with paper towels. In a 10-inch skillet heat olive or cooking oil over medium-high heat. 

2. Add shrimp, garlic, oregano, and basil. Cook about 3 minutes or until shrimp turn opaque, stirring frequently.
3. Add tomatoes and lemon juice; cook and stir about 30 seconds or until heated through. Sprinkle with cheese and parsley. Makes 4 servings 

Source:  Better Homes & Gardens
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