Spicy Shrimp and Tomato Scampi

Spicy Shrimp and Tomato Scampi

16 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Rachel Timmerman
Recipe by  Rachel Timmerman

“A twist on shrimp scampi that I threw together for my hungry husband one day, with thing out of the cupboard. It went over so well that it is a regular at our house now.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  2. Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes; simmer until heated through, about 5 minutes more. Add the lemon juice and shrimp. Cook and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir in the parsley, then season with salt, pepper, and red pepper flakes. Serve shrimp and sauce over prepared penne pasta. Sprinkle with Parmesan cheese.

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Reviews (16)

Rate This Recipe
PMtz19
8

PMtz19

As written, this recipe is very tasty and gets 4-1/2 stars in my book! The only thing that I wasn't that happy about was that the sauce seemed kind of watery - but it was still good. The second time I made this, I added 1/4 cup heavy cream and fresh mushrooms - this bumped it up that 1/2 star to make it 5 stars! This will definately be a keeper

ALLRYTIE
4

ALLRYTIE

My husband and I enjoyed this recipe, and it was really quite simple to make! It wasn't a WOW in the flavor department, but it was fresh, simple and tasty. We also loved the spicy zip of the red pepper flakes (we LOVE spicy food). I followed the recipe to the letter (all except I used regular diced tomatoes instead of those with green chiles, and I used 3/4 of a lb of shrimp instead of a full pound because it was really expensive at my local seafood store). The fresh parsley is a great touch and the leftovers are almost as good as the first go-round. I will add this to my recipe box and make it again. Although next time, I might add another 1/2 cup of diced tomatoes, and will try the ones with the green chiles as suggested. Thanks Rachel!

SkiDude
3

SkiDude

Absolutely delicious! I didn't want to spend a lot of money for shrimp, so I used chicken instead. Turned out great!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 470 cal
  • 23%
  • Fat
  • 10 g
  • 15%
  • Carbs
  • 61.9 g
  • 20%
  • Protein
  • 34.3 g
  • 69%
  • Cholesterol
  • 173 mg
  • 58%
  • Sodium
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

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