Ingredients
1 pound large shrimp, peeled and deveined
2 tbsp olive oil
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 cup dry white wine
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
Juice of 1 lemon
Directions
1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Stir in the dried thyme, dried rosemary, dried oregano, and red pepper flakes. Cook for another minute.
4. Add the peeled and deveined shrimp to the skillet. Season with salt and pepper to taste.
5. Cook the shrimp for about 2-3 minutes on each side until they turn pink and are cooked through.
6. Pour in the dry white wine and let it simmer for 2 minutes, allowing the liquid to reduce slightly.
7. Add the halved cherry tomatoes to the skillet and cook for another 2-3 minutes until they soften.
8. Remove the skillet from the heat and stir in the chopped fresh parsley.
9. Squeeze the juice of one lemon over the shrimp mixture and toss to combine.
10. Serve immediately.