Shrimp with Garlic and Melted Tomatoes

1 lb shrimp, peeled and deveined

6 Tbsp butter

1 shallot, sliced

1 head garlic, cloves peeled and thinly sliced

1 pint cherry tomatoes, halved

1 large pinch Urfa pepper flakes (optional) or red chili flakes

2 Tbsp fresh parsley, finely chopped

Salt and Pepper to taste


In a large stainless steel or skillet, melt half of the butter over medium heat. Add the shrimp and cook them for about 1 minute on each side. Remove them and set them aside (they may not be cooked fully, but that is ok, they are going to return to the pan at the end!). Add the remaining butter, shallot, and the garlic. Lower the heat to low and let the shallot and garlic get very soft, translucent, and fragrant; about 5 minutes. Stir often to avoid letting the garlic brown. Add the tomatoes and the pepper flakes and increase the heat slightly until the tomatoes start to release their juice and the mixture is simmering. Simmer for 10-15 minutes or until mixture is thick. Add shrimp back to the pan and cook for a couple more minutes to get the shrimp cooked through. Season to taste with salt and pepper. Serve immediately, garnished with a sprinkle of fresh parsley.