1 1/4 pounds large shrimp, peeled and deveined
1 1/2 tablespoons olive oil
1/4 cup thinly sliced green onions
3 garlic cloves, thinly sliced
1/2 cup dry white wine
1 cup coarsely chopped seeded peeled tomato
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups hot cooked vermicelli (about 6 ounces uncooked pasta)
1/4 cup chopped fresh basil
Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; saut? 15 seconds. Add shrimp, and saut? 1 minute. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomato, 1/4 teaspoon salt, and pepper; cook 3 minutes or until shrimp are done. Remove from heat; serve over pasta. Sprinkle with basil.
Adapted from Cooking Light.