Garlic Shrimp Scampi with Sun Dried Tomatoes



Ready In:

45 min



Good For:



About this Recipe

By: Christina Hills

This is a family favorite that have been making this for years, and it works out perfectly for 3 people.  Normally I plan out a meal for 4 people, but we our a 3 person home, so  adjust as you need for your family.  I always make this with frozen shrimp, cause I can keep all ingredients in the house, and decide the morning of if I want to make it.  Except for the basil which I have to buy, unless you have a basil plant in your garden.

Because it cooks so fast, you want to have everything ready before you start cooking.  So I prep everything little bowls before I start cooking.

Garlic Shrimp with Sun Dried Tomatoes

Cooking Notes

ingredients for shrimp scampi

Prep Ahead

Prep everything ahead of time little bowls before you start cooking.

I found this recipe on the Laaloosh for weight watchers website when I was doing Weight Watchers.  I dropped out of that as it was not working for me, but have saved this recipe and have modified it for my own taste, but it’s pretty similar to the original.

I use Barilla Gluten free pasta as I think it’s the best for gluten free, but you can use any brand of pasta you want.


Here is the Recipe:

Garlic Shrimp Scampi with Sun Dried Tomatoes

easy to make - simple ingredients you have at home
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Servings: 3 people


  • 9 oz linguini pasta (gluten free) 3 oz per person
  • 24 oz large shrimp raw raw frozen works great
  • 1.5-2 large lemons
  • 6-8 cloves garlic
  • 1-2 large shallots use red onions if no shallots
  • 1/2 cup sundried tomatoes get trader joes kind
  • 4 tbsp butter
  • 1/3 cup fresh basil chopped
  • 1 tsp olive oil extra virgin
  • 1/4 tsp crushed red peppers
  • 1 cup grated parmigiano reggiano


  • Cook pasta according to package directions drain but save 1/4 cup of pasta water
  • Thaw the shrimp and then remove shells. Cut the tails off, but set aside.
  • Mince garlic and set aside
  • Chop up shallots (or red onion) and set aside
  • Juice lemon removing all seeds and set aside,
  • Chop up basil and set aside
  • In a large pan, add the olive oil and 2 tbsp of butter and warm up
  • Add the garlic and shallots and stir till fragrant
  • Add the shrimp (and tails)and sun dried tomatoes to pan and cook until shrimp is pink and done
  • Turn down head to medium low and 2 tsp of butter, lemon juice, crushed red peppers and salt and pepper to taste.
  • Remove tails from the pan (you may have opted to not cook with the tails, but I think cooking the shells adds to the flavor)
  • If it gets dry, you can add some of the pasta water. Or you can add a little chicken broth or clam juice (if you have that)
  • Add the chopped basil to the pan
  • Add the pasta to the pan and stir to soak up the juices
  • Add in 1/2 cup grated parmigiano Reggiano cheese into the pan
  • Serve in a side bowl 1/2 cup grated parmigiano Reggiano for individuals to add to their own plate


This recipe was published here

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