| 1. |
Heat the oil in a large heavy skillet over moderately heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes. |
| 2. |
Transfer with a slotted spoon to a large bowl. |
| 3. |
Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, about 30 seconds. |
| 4. |
Add wine and cook over high heat, stirring occasionally, for 3 minutes. |
| 5. |
Stir in freshly chopped basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. |
| 6. |
Return the shrimp to the pan and cook just until heated through. |
