Shrimp Scampi with Sun-Dried Tomatoes recipe

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Ingredients

1 ½ cups rotini pasta
¼ cup butter
20 cooked large shrimp, tails removed
4 cloves garlic, minced
¼ cup dry white wine
¼ cup fresh lemon juice
1 dash Worcestershire sauce
3 tablespoons chopped sun-dried tomatoes (packed in oil)
2 tablespoons chopped fresh parsley
fresh ground black pepper to taste
sea salt to taste
2 tablespoons grated Parmesan cheese, or to taste

Nutrition Info

743.4 calories
carbohydrate: 55.7 g
cholesterol: 494.4 mg
fat: 29.3 g
fiber: 3.1 g
protein: 57.6 g
saturatedFat: 16.5 g
servingSize: -
sodium: 930.8 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes, drain.

  2. Melt butter in a large skillet over medium-low heat. Cook shrimp in hot butter until mostly pink, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour white wine, lemon juice, and Worcestershire sauce over the shrimp mixture, cook until fragrant, about 2 minutes. Sprinkle tomatoes and parsley over the shrimp mixture, cook until the tomatoes are warmed, about 1 minute.

  3. Divide pasta between 2 bowls, top each portion with about half the shrimp and sauce. Garnish with Parmesan cheese.

Recipe Yield

2 servings

Recipe Note

This shrimp scampi recipe varies from the typical one as there are sun dried tomatoes in the recipe. This is like eye candy when presented in a warmed ramekin dish with some chopped parsley and a sprinkle of Parmesan cheese added to the top. Hubby says this is his favorite scampi and better than any he gets at an upscale restaurant.

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