Shrimp Sautéed with Fresh Tomatoes, Wine, and Basil

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup wine dry white
• 0.3 cup basil fresh chopped
• 3  garlic clove thinly sliced
• 0.3 cup spring onion thinly sliced
• 1 cup ice cubes 
• 0.3 teaspoon kosher salt 
• 0.5 cup kosher salt (such as Diamond Crystal)
• 1.5 tablespoons olive oil 
• 3 cups vermicelli hot cooked uncooked ( 6 ounces pasta)
• 1.3 pounds shrimp 
• 1 cup canned tomatoes peeled seeded coarsely chopped
• 3.5 cups water 

Equipment

• bowl
• frying pan
• ziploc bags

Directions

1. Combine water and 1/2 cup salt in a large bowl, stirring until salt dissolves.
2. Pour salt mixture into a large zip-top plastic bag.
3. Add ice and shrimp; seal. Refrigerate 30 minutes.
4. Remove shrimp from bag; discard brine. Peel shrimp.
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add onions and garlic; saut 15 seconds.
7. Add shrimp, and saut 1 minute.
8. Add wine; cook 1 minute, scraping pan to loosen browned bits.
9. Add tomato, 1/4 teaspoon salt, and pepper; cook 3 minutes or until shrimp are done.
10. Remove from heat; serve over pasta.
11. Sprinkle with basil.