Go Back
Print

Tomato Shrimp Scampi

Yield: serves 4 as a meal, 6 as an appetizer

Author Maryanne Cabrera

Ingredients

  • 1 pound large shrimp, peeled, deveined, tails on*
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 Tablespoons olive oil
  • 1/2 teaspoon red pepper flakes
  • 8 Tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine
  • 15 oz can diced tomatoes, drained (no salt added)
  • 2 teaspoons fresh squeezed lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Pat shrimp dry. Toss shrimp with 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Set aside.

  2. 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.

  3. 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. 

  4. Remove from heat. Season with lemon juice, salt, and pepper. If desired, garnish with chopped parsley. Serve with toasted bread, crackers, or cooked pasta.