2 tbs olive oil
1 1/4 lbs large shrimp, peeled and deveined, tail off
3 garlic gloves, minced
1/8 tsp crushed red pepper flakes
3/4 cup dry white wine
1 1/2 cups grape tomatoes, halved
1/4 cup finely chopped fresh basil
Salt and pepper to taste
3 cups cooked orzo pasta

Heat the oil in a large heavy skilled over medium-high heat, add shrimp. Saute until cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add the garlic and red pepper flakes to the oil and cook until fragrant, about 30 seconds. Add the wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in the tomatoes and basil and season the sauce with salt and pepper. Return the shrimp to the pan and cook just until heated through. Serve with the orzo.