Juicy shrimp, sweet tomatoes, and a garlic-white wine butter sauce combine in this flavorful tomato shrimp scampi. It’s an easy, elegant dish that comes together quickly for weeknight dinners or casual gatherings.
A Twist on Shrimp Scampi
What is scampi? In seafood terms, “scampi” originally describes the langoustine (Norway lobster or Dublin Bay prawn), a slender, clawed crustacean common in the Mediterranean and northeastern Atlantic. The term evolved in the United States where true scampi were harder to find, and cooks adapted the recipe using shrimp instead.
Today, “shrimp scampi” typically refers to shrimp cooked in a rich butter and olive oil sauce flavored with garlic, white wine, and sometimes a touch of red pepper. This tomato version adds canned diced tomatoes for acidity and umami, brightening the classic scampi sauce and making it a versatile option for serving over pasta, with toasted bread, or as an appetizer.
Ingredients
Shrimp
- Use fresh or frozen shrimp—most “fresh” shrimp in markets have been previously frozen, so frozen is fine. Thaw overnight in the refrigerator and use within two days.
- This recipe uses LARGE shrimp (about 26/30 count per pound).
- For convenience, choose peeled and deveined shrimp with tails on if you prefer presentation, or remove tails for easier eating.
Kitchen Staples
- The sauce is made from olive oil, butter, garlic, dry white wine, and a pinch of red pepper flakes.
- Canned diced tomatoes add sweetness and a savory note that complements the garlic-wine sauce.
- Fresh lemon juice brightens the finished dish.
Carbs and Serving
- Serve with toasted bread, crusty rolls, rice, or pasta.
- If serving over pasta, increase the sauce to generously coat your pasta of choice—bucatini, spaghetti, penne, or linguine work well.
How to Cook
- Pat shrimp dry and season with salt and pepper.
- Heat olive oil with red pepper flakes in a skillet. Add butter and garlic, cooking briefly until fragrant.
- Add the shrimp and cook about one minute per side until they begin to color. Pour in the white wine and add drained diced tomatoes; cook another 1–2 minutes until shrimp are pink and cooked through.
- Remove from heat and finish with fresh lemon juice, additional salt and pepper to taste. Serve immediately with toasted bread, pasta, rice, or crackers.
Why Make This Version?
This tomato shrimp scampi brings a bright, slightly tangy layer to the classic garlic-butter sauce. The tomatoes add texture and umami, and the lemon at the end lifts the whole dish. It’s approachable for picky seafood eaters yet impressive enough for guests.
It’s ideal for cocktail parties, wine-and-tapas nights, or as an appetizer during holiday meals. It also works beautifully for relaxed evenings where you want something satisfying without fuss—serve with a bottle of chilled white wine and a warm, crusty baguette to soak up the sauce.
More Shrimp Recipes
- Soy Ginger Shrimp with forbidden rice—quick and flavorful for two.
- Spicy Garlic Shrimp Spaghetti—a simple one-pot weeknight meal.
- Soba Noodles with Shrimp and Snap Peas—serve warm, chilled, or at room temperature.
Tomato Shrimp Scampi
Yield: serves 4 as a meal or 6 as an appetizer
Ingredients
- 1 pound large shrimp, peeled, deveined, tails on*
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 Tablespoons olive oil
- ½ teaspoon red pepper flakes
- 8 Tablespoons unsalted butter
- 4 cloves garlic, minced
- ¼ cup dry white wine
- 15 oz can diced tomatoes, drained (no salt added)
- 2 teaspoons fresh squeezed lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
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Pat shrimp dry. Toss with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper; set aside.
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In a large skillet over medium heat, warm the olive oil and add red pepper flakes; cook about 10 seconds. Add butter and swirl until melted, then add garlic and cook about 30 seconds until fragrant.
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Add the seasoned shrimp and cook about one minute per side until they begin to color. Add the white wine and drained tomatoes, cooking another 1–2 minutes until tomatoes are warm and shrimp is pink and cooked through.
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Remove from heat. Stir in lemon juice and adjust salt and pepper to taste. Garnish with chopped parsley if desired and serve with toasted bread, pasta, or rice.
Notes
- Frozen shrimp are a convenient and reliable option; thaw in the refrigerator overnight and use within two days.
- The recipe is written for large (26/30) shrimp and for ease uses peeled, deveined shrimp.
Serving suggestion: pair with toasted bread, crusty rolls, or pasta. If using pasta, increase the sauce so noodles are well coated.
Nutrition
,
Carbohydrates: 7g
,
Protein: 17g
,
Fat: 35g
Nutrition information is automatically calculated and should be used as an approximation.
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