Hellooooo Summer! Sun’s out, produce is poppin’, and everything is just, well, better.
Kevin and I just returned from an incredible trip to Portugal filled with lots of fresh seafood, delicious wines, and beach time. I’ve found myself back home craving more of the same and this dish bursting with fresh, summery flavor really fits the bill.
The sauce would be great with capellini, but given my vacation-induced food binge I opted for some toasted farro and was totally satisfied. In fact, it could be totally dairy-free if you have the will power to refuse the grated Pecorino (alas, I never do).
On top of this being so light and yummy, it comes together quickly with just a few fresh ingredients. I mean, tomato + basil (+capers, olive oil, and garlic) = happiness – that’s science. So, pour yourself a glass of Vinho Verde and get cooking. Cheers ❤️
Garlic Shrimp with Tomatoes, Basil, and Capers
Yield: 4 servings | Prep time: 10 mins | Cook time: 20 mins
- 1 lb. raw shrimp, peeled & deveined
- 1 8.8 oz bag Trader Joe’s 10 Minute Farro or other quick cooking grain
- 3 cups low sodium chicken stock, divided
- 2 cups mini San Marzano tomatoes, halved
- 6 cloves garlic, minced
- 1 shallot, minced
- 2 heaping tbsp. capers, drained
- 1/4 cup extra virgin olive oil
- a handful fresh basil, cut into ribbons
- 2 tsp. sea salt
- fresh cracked pepper
- grated pecorino romano (optional)
Add 1 tbsp olive oil to a large sautè pan over medium heat and toast farro 5 minutes until golden. While farro is toasting, add minced shallot, 1.5 cups of the chicken stock, and 1 tsp. sea salt to a sauce pan and bring to a boil. Add toasted farro to the boiling stock, reduce heat to simmer, cover and cook for 12 minutes. Note: the bag says 10, but I’ve always found 12 minutes is perfect.
In the meantime, add your garlic, tomatoes, and remaining olive oil to the same sautè pan. When the tomatoes start to wilt and release their juices, add the capers, remaining chicken stock, and simmer for 10 minutes.
Sprinkle shrimp with remaining 1 tsp. sea salt, add to sautè pan, and cook for a few minutes on each side until pink. Add basil and stir to combine.
To serve, divide farro between four bowls, top with shrimp/sauce, and if you like, top with grated pecorino romano, fresh cracked pepper, and additional basil.