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Shrimp Scampi with Sun-Dried Tomatoes


"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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25 m servings 743 cals
Original recipe yields 2 servings

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  • Prep

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  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.


  • Cook's note:
  • I use sun dried tomatoes packed in olive oil. I feel they have more flavor.

Nutrition Facts

Per Serving: 743 calories; 29.3 g fat; 55.7 g carbohydrates; 57.6 g protein; 494 mg cholesterol; 931 mg sodium. Full nutrition

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Read all reviews 2
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Made this last night. It turned out perfectly, I got rave reviews from room mate who is a very picky eater!

If I could I would get this 4 1/2 stars - If using cooked shrimp add them at the very last moment. Also, I would cook the pasta and toss it with the sauce so that the delicious sauce covers eve...