Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

10 mins
15 mins
25 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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

743 calories; protein 57.6g; carbohydrates 55.7g; fat 29.3g; cholesterol 494.4mg; sodium 930.8mg. Full Nutrition