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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Ingredients25 m servings 743 cals
Original recipe yields 2 servings
- 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.
Per Serving: 743 calories; 29.3 g fat; 55.7 g carbohydrates; 57.6 g protein; 494 mg cholesterol; 931 mg sodium. Full nutrition
ReviewsRead all reviews 2
Made this last night. It turned out perfectly, I got rave reviews from room mate who is a very picky eater!