Ingredients

1 lb shrimp, large peeled and de-veined
3 cloves garlic
2 tbsp olive oil
1 cup white wine
1 (14.5 ounce can, drained) diced tomatoes
2 tbsp margarine
1 tbsp lemon juice
1/2 tsp. salt
1/2 tsp ground pepper
1 pinch red pepper flakes 3 tbsp fresh basil

Directions

1. Heat olive oil over medium heat in large skillet/frying pan. Dice garlic and saute in hot oil for 3-5 minutes.
2. Add drained tomatoes, wine (Chardonay preferred), salt, ground pepper, and red pepper to pan. Let simmer for 12 minutes (alcohol will cook out).
3. Add shrimp, margarine, and lemon juice to pan. Cook until shrimp are done (5 mins or so - shrimp will be pink/white and solid not transluscent).
4. Remove from heat; stir in 1-3 basil leaves, finely chopped (substitute frozen or dried basil - 1 tsp - if desired).  Add salt/pepper to taste.
5. note: Pasta, bread, basil not included in nutrition facts. If serving with pasta, angel hair or linguine recommended. Cook desired amount of pasta, then toss w/ cooked Shrimp, Tomato, Basil dish. My husband and I like to eat this straight out of the skillet, with hunks of bread for dipping.
6. Serve with a green salad and the rest of the wine :)