Why You’ll Love This Recipe

Ready in 15‑20 minutes, ideal for busy weeknights.
Bright flavors from garlic, tomato, lemon, and wine—never bland.
Protein‑rich and feels indulgent without being overly heavy.
Versatile: works with pasta, rice, or with some crusty bread to soak up the sauce.
Easy to customize (less wine, more tomatoes, extra spice, etc.).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Shrimp (peeled, deveined, tails on or off as you like)
Garlic (fresh, minced)
Cherry tomatoes or diced tomatoes
Butter and/or olive oil
Dry white wine (or chicken/vegetable broth as substitute)
Lemon juice (fresh)
Red pepper flakes (optional, for a bit of heat)
Fresh herbs (parsley or basil)
Salt & freshly ground black pepper
Pasta (linguine, spaghetti, or your choice) or bread/rice for serving

Directions

Prep the shrimp: Pat them dry; season lightly with salt & pepper.
Cook pasta (if using): Bring salted water to boil, cook until al dente; reserve some pasta water, then drain.
Heat skillet: Warm butter and oil over medium heat. Add garlic (and optional red pepper flakes) and sauté until fragrant (about 30 seconds to 1 minute), being careful not to burn.
Add tomatoes: Add cherry/diced tomatoes; cook until they begin to soften and burst, releasing their juices.
Cook shrimp: Push tomatoes aside slightly, add shrimp; cook about 1–2 minutes per side until shrimp turn pink and opaque.
Deglaze / add wine: Pour in white wine (or substitute), let it reduce a bit to intensify flavor.
Finish sauce: Stir in lemon juice, adjust seasoning with salt and pepper; toss in fresh herbs. If using pasta, add the pasta and toss; if sauce seems too thin, use a little reserved pasta water to thicken/loosen.
Serve: Immediately, with extra herbs or lemon wedges.

Servings and timing

Servings: about 4 people (if served with pasta or a substantial side)
Prep time: ~ 5‑10 minutes
Cook time: ~ 10‑15 minutes
Total time: ~ 15‑25 minutes

Storage/Reheating

Storage: Let cool; store in airtight container in fridge. Use within 2‑3 days because seafood doesn’t keep as long.
Reheating: Gently reheat in skillet over low‑medium heat. Add a splash of water, wine, or broth to refresh the sauce. Avoid microwaving too aggressively (shrimp can get rubbery).

FAQs

What type of shrimp is best?

Large shrimp (e.g. 21‑25 or 26‑30 per pound) work well—they’re meaty and cook fast. Frozen shrimp is fine if thawed properly.

Can I skip the wine?

Yes. Use chicken or vegetable broth (or even just water + extra lemon) as a substitute. Wine adds depth, but isn’t essential.

How do I prevent overcooking the shrimp?

Cook shrimp just until pink and opaque. Overcooked shrimp become tough and rubbery. They cook fast—once on each side for about 1‑2 minutes generally.

Can I make it spicy?

Definitely. Add more red pepper flakes, chopped chili, or even a splash of hot sauce.

What pasta shapes go well?

Long strands like linguine or spaghetti are classic. But penne, farfalle, or even a shell‑shaped pasta will work, especially if you want to catch the sauce and tomato bits.

Can I add vegetables?

Yes—spinach, zucchini, bell peppers are good additions. Add them after tomatoes or alongside shrimp so everything cooks evenly.

Is this dish gluten‑free?

You can use gluten‑free pasta (or omit pasta entirely and serve over rice or veggies). Ensure any broth or wine used is gluten‑free.

What if I don’t have fresh tomatoes?

Canned diced tomatoes work in a pinch. Though the flavor and freshness differ slightly, it still makes a good dish.

How can I make the sauce richer/creamier?

Add a little heavy cream or crème fraîche at the end; or more butter. Be mindful if adding cream that the sauce doesn’t separate.

Can I freeze leftovers?

It’s not ideal—freezing tends to change texture of shrimp and tomatoes. If you do, freeze only once; upon reheating, use gentle heat and add moisture to compensate.

Conclusion

Garlic Tomato Shrimp Scampi is a delicious, fast, versatile dish that feels elevated yet is simple enough for any weeknight. The combination of garlic, tomato, lemon, and shrimp yields a bright, satisfying flavor. Whether tossed with pasta, served with crusty bread, or paired with veggies, it’s likely to become a go‑to when you want something that’s both comforting and a little elegant.

Garlic Tomato Shrimp Scampi

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Garlic Tomato Shrimp Scampi is a fast and flavorful skillet dish with juicy shrimp, garlic, burst tomatoes, lemon, and white wine, perfect over pasta, rice, or crusty bread for a light yet indulgent meal.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Dish
Method: Skillet
Cuisine: Italian-American
Diet: Low Lactose

Instructions

Pat shrimp dry and season with salt and pepper.
If using pasta, cook in salted water until al dente. Reserve ½ cup pasta water, then drain.
Heat butter and olive oil in a skillet over medium heat. Add garlic and red pepper flakes (if using); sauté for 30 seconds to 1 minute until fragrant.
Add cherry or diced tomatoes. Cook until softened and bursting, about 4–5 minutes.
Push tomatoes to the side, add shrimp, and cook 1–2 minutes per side until pink and opaque.
Pour in white wine or broth. Let it reduce for 2–3 minutes to intensify flavor.
Add lemon juice, season with salt and pepper, and stir in fresh herbs.
If serving with pasta, add pasta to the skillet and toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
Serve immediately with extra herbs or lemon wedges if desired.

Notes

Use gluten-free pasta or rice for a gluten-free option.
Do not overcook shrimp; they cook quickly and become rubbery if overdone.
Can be made spicier with more red pepper flakes or chili.
Add veggies like spinach or zucchini for a heartier dish.
Substitute wine with broth and a splash of lemon juice for a non-alcoholic version.

Nutrition

Serving Size: 1 plate (approx. 1/4 of recipe with pasta)
Calories: 460
Sugar: 4g
Sodium: 780mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 30g
Cholesterol: 170mg