Ingredients: Shrimp (peeled), white wine, olive oil (and a little for serving), garlic, cherry tomatoes (cut in half), parsley (finely chopped), salt (and 0.5 teaspoon for shrimp), black pepper, lemon zest from 1.5 lemon, basil (finely chopped and a few leaves for serving), Vegetable broth (a little), unsalted butter, rice (boiled), For serving:, basil leaves, olive oil
Cooking method:
Use a sharp knife to cut the shrimp lengthways to the very tail.
In a large skillet (over medium heat) add wine, olive oil, garlic, cherry tomatoes, parsley, salt and pepper.
Season the shrimp and add to the skillet.
Saute them for a minute and add lemon zest, basil, a little water or vegetable broth if needed to keep a little more moisture in the dish, and finally the oil.
Finally, add the pre-cooked rice to the saucepan, stir well to warm it up, and serve garnished with basil leaves and fresh olive oil.
Garnish with a little olive oil and fresh basil.