Sauteed Shrimp with Basil and Cherry Tomatoes

2 T Olive Oil
1 1/2 lb large shrimp, shelled and deveined
3 cloves of garlic, minced
1 pint cherry tomatoes, halved
1/8 cup of basil
1/3 cup of chicken broth
1/2 t freshly grated orange zest
1/2 t salt

In a 14-inch skillet, heat the oil over low heat. Add shrimp and garlic and saute until lightly cooked, but not cooked through, about a minute.

Add the tomatoes, basil broth, orange zest, and salt and cook, stirring frequently, until the shrimp are just cooked through and the tomatoes have started to collapse, about 2 minutes longer.

This dish is super fast and simple. We usually serve it over whole wheat noodles.