Our tomato twist to scampi sauce is still prepared with parsley, lemon, and red pepper flakes but far less olive oil and butter. Here, green beans take the place of pasta for a wholesome rendition that begs for crusty bread to sop up the flavorful sauce.
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
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.
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.
Sprinkle with basil and serve with lemon wedges and crusty bread.
TIP: Cook jumbo shrimp about two minutes longer.