Home · Recipes · Main Dishes Tomato Shrimp Scampi Author: Maryanne CabreraPublished: Aug 23, 2018Updated: Aug 7, 2023 View Recipe3 ReviewsThis post may contain affiliate links. Read our disclosure policy. Serve this easy to make tomato shrimp scampi as a meal or an appetizer. It is wonderful paired with crusty bread and chilled white wine. A Twist on Shrimp Scampi What is scampi? Biologically, “scampi” refers to a langoustine known as Norway lobster or Dublin Bay Prawn. Scampi is easily identifiable by its long, slender claws. This skinny salmon colored lobster is native to Europe, primarily in the Mediterranean and northeastern Atlantic. The “shrimp scampi” we know and love today is an adaptation. European immigrants were trying to make their home country’s recipes using available ingredients in America. Scampi was not available in America at a time. However, there was a similar looking substitute- shrimp! Nowadays, scampi refers to a butter sauce flavored with garlic and white wine. Across Italian-American restaurants, you’re bound to find all sorts of variations including: chicken scampi, mushroom scampi, and crab scampi. Ingredients Needed Fresh or Frozen Shrimp They’re all the same. Most “fresh” shrimp sold at markets (even the fancy ones!) have been frozen and thawed. Frozen shrimp is perfectly fine. Defrost it overnight in the fridge and use within 2 days. This recipe uses LARGE shrimp (listed as 26/30 or 26-30 pieces per pound) For the sake of ease, I like to use deveined, shelled shrimp. Kitchen Staples: The remaining ingredients are all common kitchen staples that you probably already have. Canned diced tomatoes add tangy, umami that compliments the “scampi” sauce. “Scampi” sauce made from olive oil, butter, garlic, white wine, and a touch of red pepper flakes. Fresh squeezed lemon juice adds a fresh, bright flavor. Carbs: Excellent served with toasted bread, crusty rolls, or pasta. If serving with pasta, double up on the sauce so you fully coat the bucatini, penne, spaghetti, macaroni, etc. Why make this version? My husband is very picky with seafood. He likely won’t eat it unless it’s super fresh. Or, it’s being served to him at a fancy restaurant that requires reservations. I didn’t expect him to like this tomato shrimp scampi, but he did. So much so, that he was using the toasted baguette slices to mop up as much of the tomato garlic sauce as possible. This dish is great for cocktail parties, wine and tapas night, or as an appetizer to a holiday meal. And most of all, it’s lovely for those pajama Friday nights when you’re eating on the coffee table with a bottle or two of wine. More Tomato Recipes Roasted Tomato Salsa Baked Orzo with Artichokes, Tomato, and Halloumi Tomato and Ricotta Pull Apart Bread Ready for more shrimp recipes? Try these favorites: Soy Ginger Shrimp served atop forbidden rice. It’s a quick dinner to make for two! Spicy Garlic Shrimp Spaghetti is a super simple one pot meal. Soba noodles with shrimp and snap peas are great for all sorts of occasions. Serve it warm, chilled, or room temperature! Tomato Shrimp Scampi 5 from 1 vote Serve this easy to make tomato shrimp scampi as a meal or an appetizer. It is wonderful paired with crusty bread and chilled white wine. Yield: serves 4 as a meal, 6 as an appetizer Prep Time: 10 minutes minutesCook Time: 5 minutes minutesTotal Time: 15 minutes minutes Servings: 4 Print Recipe Pin Recipe Rate Recipe Ingredients1 pound large shrimp, peeled, deveined, tails on*½ teaspoon kosher salt¼ teaspoon freshly ground black pepper3 Tablespoons olive oil½ teaspoon red pepper flakes8 Tablespoons unsalted butter4 cloves garlic, minced¼ cup dry white wine15 oz can diced tomatoes, drained (no salt added)2 teaspoons fresh squeezed lemon juice½ teaspoon kosher salt¼ teaspoon freshly ground black pepper Instructions Pat shrimp dry. Toss shrimp with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Set aside.In a large skillet, heat oil over medium heat. Add red pepper flakes and cook for about 10 seconds. Add butter and swirl until butter melts. Add garlic and cook for about 30 seconds until fragrant.Add in seasoned shrimp. Cook for about one minute on each side until shrimp starts to color. Add wine and drained tomatoes. Cook until tomatoes are warm and shrimp is pink throughout, about an additional 1-2 minutes. Remove from heat. Season with lemon juice, salt, and pepper. If desired, garnish with chopped parsley. Serve with toasted bread, crackers, or cooked pasta. NotesIngredients: Use fresh or frozen shrimp. They’re all the same. Most “fresh” shrimp sold at markets (even the fancy ones!) have been frozen and thawed. Frozen shrimp is perfectly fine. Defrost it overnight in the fridge and use within 2 days. This recipe uses LARGE shrimp (listed as 26/30 or 26-30 pieces per pound) For the sake of ease, I like to use deveined, shelled shrimp. Serving Suggestion: Wonderful with toasted bread, crusty rolls, or pasta. If serving with pasta, double up on the sauce to fully coat your choice of pasta noodles. Author: Maryanne Cabrera Course: Appetizer, Main CourseCuisine: American, ItalianKeyword: shrimp scampi, tomato shrimp, shrimp recipe Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.