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.
A Twist on Shrimp Scampi
What is scampi? Biologically, “scampi” refers to a langoustine known as Norway lobster or Dublin Bay Prawn. Scampi is easily identifiable by its long, slender claws. This skinny salmon colored lobster is native to Europe, primarily in the Mediterranean and northeastern Atlantic.
The “shrimp scampi” we know and love today is an adaptation. European immigrants were trying to make their home country’s recipes using available ingredients in America.
Scampi was not available in America at a time. However, there was a similar looking substitute- shrimp! Nowadays, scampi refers to a butter sauce flavored with garlic and white wine.
Across Italian-American restaurants, you’re bound to find all sorts of variations including: chicken scampi, mushroom scampi, and crab scampi.
Ingredients
Fresh or Frozen Shrimp
- They’re all the same. Most “fresh” shrimp sold at markets (even the fancy ones!) have been frozen and thawed. Frozen shrimp is perfectly fine. Defrost it overnight in the fridge and use within 2 days.
- This recipe uses LARGE shrimp (listed as 26/30 or 26-30 pieces per pound)
- For the sake of ease, I like to use deveined, shelled shrimp.
Kitchen Staples:
- The remaining ingredients are all common kitchen staples that you probably already have.
- Canned diced tomatoes add tangy, umami that compliments the “scampi” sauce.
- “Scampi” sauce made from olive oil, butter, garlic, white wine, and a touch of red pepper flakes.
- Fresh squeezed lemon juice adds a fresh, bright flavor.
Carbs:
- Excellent served with toasted bread, crusty rolls, or pasta.
- If serving with pasta, double up on the sauce so you fully coat the bucatini, penne, spaghetti, macaroni, etc.
Why make this version?
My husband is very picky with seafood. He likely won’t eat it unless it’s super fresh. Or, it’s being served to him at a fancy restaurant that requires reservations.
I didn’t expect him to like this tomato shrimp scampi, but he did.
So much so, that he was using the toasted baguette slices to mop up as much of the tomato garlic sauce as possible.
This dish is great for cocktail parties, wine and tapas night, or as an appetizer to a holiday meal.
And most of all, it’s lovely for those pajama Friday nights when you’re eating on the coffee table with a bottle or two of wine.
MORE TOMATO RECIPES: Roasted Tomato Salsa, Baked Orzo with Halloumi, Tomato Ricotta Pull Apart Bread.
More Shrimp Recipes
- Soy Ginger Shrimp served atop forbidden rice. It’s a quick dinner to make for two!
- Spicy Garlic Shrimp Spaghetti is a super simple one pot meal.
- Soba noodles with shrimp and snap peas are great for all sorts of occasions. Serve it warm, chilled, or room temperature!
Tomato Shrimp Scampi
Ingredients
- 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
Instructions
- 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.
Notes
- Use fresh or frozen shrimp. They’re all the same. Most “fresh” shrimp sold at markets (even the fancy ones!) have been frozen and thawed. Frozen shrimp is perfectly fine. Defrost it overnight in the fridge and use within 2 days.
- This recipe uses LARGE shrimp (listed as 26/30 or 26-30 pieces per pound)
- For the sake of ease, I like to use deveined, shelled shrimp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I made this dish for my husband and I tonight and it was SO good! This is a 5 star meal and I’m already looking forward to making this again! Thank you Maryanne for providing this great recipe!
I love love love your Tomato Shrimp Scampi recipe. At first, I tried it with chicken tenderloin instead of shrimp because Dean won’t eat shrimp. It was delicious and everybody in the family loved it. I cooked 2 pounds of chicken, doubled the batch, and it disappeared.
So, I tried next with shrimp and it was more amazing. The best part was that it was soooooo easy to make. Thank you for a great recipe.
AHHH! That’s wonderful to hear! I’m glad it worked out with the chicken!