Tomato Shrimp Scampi
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
Servings: 4
Calories: 411kcal
Ingredients
- 1 pound large shrimp, peeled, deveined, tails on*
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 Tablespoons olive oil
- ½ teaspoon red pepper flakes
- 8 Tablespoons unsalted butter
- 4 cloves garlic, minced
- ¼ cup dry white wine
- 15 oz can diced tomatoes, drained (no salt added)
- 2 teaspoons fresh squeezed lemon juice
- ½ teaspoon kosher salt
- ¼ 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.
Notes
Ingredients:
- 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.
Nutrition
Calories: 411kcal, Carbohydrates: 7g, Protein: 17g, Fat: 35g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 203mg, Sodium: 1384mg, Potassium: 368mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1104IU, Vitamin C: 12mg, Calcium: 110mg, Iron: 1mg