Shrimp Scampi with Sun-Dried Tomato made with shrimp in white wine, sun-dried tomato garlic butter sauce. This pasta dish is one of my all-time favorite meals to eat when I am hungry for shrimp and need something quick and easy to prepare. After a tiring day, the thought of spending all evening in the kitchen preparing dinner is the last thing on my mind — I simply crave the opportunity to kick back and relax! And, there is nothing like the perfect weeknight dinner for seafood lovers and a fast, flavorful, and irresistibly garlicky Shrimp Scampi Pasta.
What is Shrimp Scampi?
Succulent shrimp, immersed in a savory blend of garlic, white wine, sun-dried tomato and lemon-infused butter sauce, creates a delectable Shrimp Scampi that serves as an excellent accompaniment to pasta. However, many recipes tend to neglect the pasta, leaving it craving more flavor and sauce. In this rendition, both the pasta and the shrimp take center stage. While traditional long pasta works perfectly well, I personally favor spaghetti squash. Its delicate strands, enrobed in the rich Shrimp Scampi Sun-Dried Tomato Sauce, result in a remarkable fusion of garlicky essence, ensuring each bite bursts with a tangy and sweet flavor.
Crafting Shrimp Scampi with Sun-Dried Tomato over pasta is pretty straightforward, but it’s crucial to monitor the cooking time of the shrimp. Overcooking them can result in a rubbery texture. The key is to remove the shrimp from the heat as soon as they become opaque and turn pink.
Origin
While the origins of this dish are debateable; one version mentions in Italy – The shrimp scampi dish first appeared around the 1920s and gained popularity in the United States and abroad after World War II. It migrated from Italy to the US over that period, and since the traditional scampi can’t be found there, shrimp was used as a substitute.
While the dish’s first documented appearance dates back to England, recorded in a cookbook by Hannah Glasse in the mid-1700s, its popularity surged in the United States during the 20th century, particularly as Italian-American restaurants started featuring it regularly on their menus.
Ingredients for Shrimp Scampi with Sun-Dried Tomato
- U16-20 Fresh Shrimp (you can buy these already peeled, deveined and tails removed and flash frozen)
- Linguine Pasta
- Garlic cloves
- White Wine
- Olive Oil
- Red Pepper Flakes
- Black pepper
- Lemon Juice
- Fresh Parsley
- Sun-Dried Tomato in olive oil
- Roma Tomatoes
- White Balsamic Vinegar
- foccacia artisan bread of your choice
Now, Let’s Make Shrimp Scampi with Sun-Dried Tomato
First, cook the pasta: Start by boiling the pasta. Heat up a large pot with water and a little sea salt on medium-high heat. When boiling drop the pasta into the salted boiling water and cook as instructed on the package. Usually about 8 minutes. Undercook the pasta by 1-2 minutes, because you will be adding the sauce later. Reserve 1 cup of the cooking water. Once done pour into a strainer and pour cold water over the pasta to stop the cooking process.
To make the Topping for bread: Stir all ingredients for topping. Set aside in the fridge to give a chance for all of the ingredients for the topping to meld together. When you are about ready to serve the meal. You will broil the bread slices on both sides. Then you will top with mixture topping and broil for 2 minutes or until hot. Serve immediately with your dish.
Prep the Shrimp: Prepare the fresh shrimp by peeling and de-veining your shrimp and remove the tail. Then, pat dry with a paper towel. Place in a bowl and season with sea salt and freshly ground black pepper. Set aside.
(Optional – skip and continue to next step) To marinade: Place shrimp in a bowl or ziploc and add sun-dried tomato with olive oil, minced garlic, lemon, sea salt and freshly ground black pepper, for 30 minutes in fridge. Shrimp are delicate and lemon and vinegar make it mushy.
To Cook Fresh Shrimp: Heat olive oil in a deep frying pan over medium heat. Sauté minced garlic until fragrant. Then, melt butter over medium-high heat, mixing it with olive oil. Sauté the shrimp for 2 minutes per side until they’re bright pink and opaque. Once cooked, transfer the shrimp from the pan to a bowl and set aside.
Next make the Shrimp Scampi with Sun-Dried Tomato Sauce: In the same pan, add a little olive oil. Add chopped onions, sauté until translucent.
Deglaze the pan, add the wine. Add a little sun-dried tomatoes and fry for 1-2 minutes.
Reduce heat to low-medium heat, add the half and half and bring to a simmer for 1 – 2 minutes or until wine reduces by about half. Stirring occasionally. Season with sea salt and freshly ground black pepper for taste.
Then, add the spinach leaves into the sauce and let them wilt, then mix in the Parmesan cheese. Simmer the sauce for an additional minute until the cheese is melted and blended. For a thicker consistency, pour the milk/arrowroot starch mixture into the center of the pan, and continue simmering while swiftly stirring until the sauce thickens.
Add the shrimp back into the pan; sprinkle with the herbs and parsley. Stir in any remaining butter, lemon juice, and take off the heat immediately.
To Finish Making the Bread: Preheat oven to broil 500 degrees F (though, I can adjust for a Low or High Broil) – broil slices for 1 -2 mins – flip over and broil for another 1 -2 minutes. Keep an eye on it, for each oven varies in how quick it broils. Top with topping mixture and broil for another 2 minutes or until hot. Serve immediately, or may get soggy.
When you are ready, Serve the Garlic Butter Shrimp Scampi over linguini noodles. steam vegetables (cauliflower, broccoli, zucchini noodles) or steamed rice, plate, and
Garnish with Parsley. Enjoy!
To Use and Cook Frozen Peeled
To Use Cooked Frozen Peeled and Deveined Shrimp with tail off: In a deep frying pan, heat olive oil over medium heat. Add butter to the pan with garlic, cook until butter melts down. Then add shrimp. Season to taste with salt and fresh ground black pepper. Pour in the wine and bring it to a simmer for 1 to 2 minutes, allowing the wine to reduce by about half and the shrimp to cook through until they turn opaque. Be cautious not to overcook the shrimp. Stir in any remaining butter, lemon juice, and take off the heat immediately. Remove shrimp from pan and set aside. (Continue to step #5)
Focaccia Bread (or choice of bread)
Pair your Shrimp Scampi with Sun-Dried Tomato with focaccia bread topped with Sun-Dried Roma Tomatoes and drizzled with white balsamic vinegar and olive oil, a refreshing arugula salad dressed with lemon juice and olive oil, and complement the meal with a glass of fine wine. With these accompaniments, dinner is ready to be savored.
Shrimp Scampi with Sun-Dried Tomato
Ingredients
- 1 1/4 lb shrimp
- onions
- 4 – 6 garlic cloves, minced
- 1/2 cup butter, unsalted
- 1/4 cup white wine
- 2 cups half and half
- 2 tablespoons Sun-Dried Tomato in olive oil
- sea salt and fresh black pepper to taste
- 3 cups baby spinach leaves, washed
- 2/3 cup Kirkland Parmigiano-Reggiano cheese
- 2 teaspoon arrowroot starch with 1/4 cup water
- 2 teaspoons dried Italian herbs
- lemon, cut into wedges
- red pepper flakes
- 1/4 cup fresh parsley, garnishment
For Bread:
- 1/2 cup Sun-Dried Tomatoes in olive oil
- 2 Roma Tomatoes
- 3 garlic cloves, minced
- loaf of bread of your choice
- 1 tablespoon white balsamic vinegar
- 1 teaspoon sea salt
- 2 teaspoons dried basil
Instructions:
- First, cook the pasta: Start by boiling the pasta. Heat up a large pot with water and a little sea salt on medium-high heat. When boiling drop the pasta into the salted boiling water and cook as instructed on the package. Under cook the past by 1-2 minutes, because you will be adding the sauce later. Reserve 1 cup of the cooking water. Drain and pour cold water over the pasta to stop the cooking process. Add a little butter and toss, so pasta will not stick together, while you are making the sauce.
- To make the Topping for bread: Stir all ingredients for topping. Set aside in the fridge to give a chance for all of the ingredients for the topping to meld together. When you are about ready to serve the meal. You will broil the bread slices on both sides. Then you will top with mixture topping and broil for 2 minutes or until hot. Serve immediately with your dish. Enjoy!
- Prep the Shrimp: Prepare the fresh shrimp by peeling and de-veining your shrimp and remove tail, patting them dry with a paper towel. Season with sea salt and freshly ground black pepper.
- To Cook Fresh Shrimp: Heat olive oil in a deep frying pan over medium heat. Sauté minced garlic until fragrant. Then, melt butter over medium-high heat, mixing it with olive oil. Sauté the shrimp for 2 minutes per side until they’re bright pink and opaque. Once cooked, transfer the shrimp from the pan to a bowl and set aside.
- Next make the Shrimp Scampi with Sun-Dried Tomato Sauce: In the same pan, add a little olive oil. Add chopped onions, sauté until translucent.
- Deglaze the pan, add the wine. Add a little sun-dried tomatoes and fry for 1-2 minutes.
- Reduce heat to low-medium heat, add the half and half and bring to a simmer for 1 – 2 minutes or until wine reduces by about half. Stirring occasionally. Season with salt and pepper for taste.
- Then, add the spinach leaves into the sauce and let them wilt, then mix in the Parmesan cheese. Simmer the sauce for an additional minute until the cheese is melted and blended. For a thicker consistency, pour the milk/arrowroot starch mixture into the center of the pan, and continue simmering while swiftly stirring until the sauce thickens.
- Add the shrimp back into the pan; sprinkle with the herbs and parsley. Stir in any remaining butter, lemon juice, and take off the heat immediately.
- To Finish Making the Bread: Preheat oven to broil 500 degrees F (though, I can adjust for a Low or High Broil) – broil slices for 1 -2 mins – flip over and broil for another 1 -2 minutes. Keep an eye on it, for each oven varies in how quick it broils. Top with topping mixture and broil for another 2 minutes or until hot. Serve immediately, or may get soggy.
- When you are ready, Serve the Shrimp Scampi with Sun-Dried Tomato over linguini noodles. steam vegetables (cauliflower, broccoli, zucchini noodles) or steamed rice, plate, and
- Garnish with Parsley. Enjoy!
NOTE
Frozen shrimp is fine to use in this recipe and can be bought already peeled, deveined and tail off. Thaw before using either in fridge or in a cold water bath.
For a properly seasoned Shrimp Scampi with Sun-Dried Tomato, salt your pasta water!
Don’t discard your pasta water! The Shrimp Scampi with Sun-Dried Tomato sauce might become overly thick, particularly when combined with the pasta. Save some of the pasta water to adjust the consistency as necessary and achieve the desired creamy texture.
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