Go Back
Tomato Shrimp Scampi in a white bowl served with slices of toasted bread.
5 from 1 vote

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
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Appetizer, Main Course
Cuisine: American, Italian
Keyword: shrimp scampi, tomato shrimp, shrimp recipe
Servings: 4
Author: Maryanne Cabrera


  • 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


  • 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.