Prep time 10 mins

Cook time 20 mins


2 Tbsp. olive oil

1 Tbsp. unsalted butter

6 cloves garlic, minced

1/4 tsp. dried red pepper flakes

1/4 cup dry white wine

2 cans (14.5 oz. each) Contadina® Petite Diced Tomatoes with Basil, Garlic and Oregano, not drained

1/2 tsp. kosher salt

8 oz. thin green beans or haricot verts, ends trimmed

1 lb. raw large shrimp (31-40 count), peeled and deveined, fresh or frozen, thawed

2 Tbsp. thinly sliced fresh basil leaves

Lemon wedges and crusty Italian bread


  1. Heat oil and butter in a large skillet or Dutch oven over medium heat. Add garlic and red pepper flakes; cook 1 to 1 1/2 minutes, until garlic is light golden brown. Add wine and cook over medium-high heat 1 to 2 minutes, until reduced by half. Add tomatoes and salt. Bring to a simmer and cook 6 minutes to thicken slightly.

  2. Add green beans and cook about 5 minutes, stirring occasionally, until nearly cooked through. Add shrimp and cook 1 to 2 minutes, stirring constantly, until pink and opaque.

  3. Sprinkle with basil and serve with lemon wedges and crusty bread.

TIP: Cook jumbo shrimp about two minutes longer.

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