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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.

Ingredients

  • 1 lb shrimp, peeled and deveined (tails on or off)
  • 4 cloves garlic, minced
  • 1 ½ cups cherry tomatoes or 1 can (14 oz) diced tomatoes
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ½ cup dry white wine (or chicken/vegetable broth)
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley or basil, chopped
  • Salt and freshly ground black pepper to taste
  • 8 oz linguine or spaghetti (or rice/bread for serving)

Instructions

  1. Pat shrimp dry and season with salt and pepper.
  2. If using pasta, cook in salted water until al dente. Reserve ½ cup pasta water, then drain.
  3. 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.
  4. Add cherry or diced tomatoes. Cook until softened and bursting, about 4–5 minutes.
  5. Push tomatoes to the side, add shrimp, and cook 1–2 minutes per side until pink and opaque.
  6. Pour in white wine or broth. Let it reduce for 2–3 minutes to intensify flavor.
  7. Add lemon juice, season with salt and pepper, and stir in fresh herbs.
  8. 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.
  9. 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.

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