Garlic Shrimp Scampi with Sun Dried Tomatoes

Servings

3

Ready In:

45 min

Course:

Main

Good For:

Dinner

Inroduction

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 are 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.  Or I prep everything the night before and store in the refrigerator.  Do store the garlic in the oil in a glass container.

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

Ingredients

  • 9 oz linguini pasta (gluten free) 3 oz per person
  • 24 oz large shrimp raw raw frozen works great (6-8oz per person)
  • 1.5-2 large lemons
  • 6-8 cloves garlic
  • 1-2 large shallots use red onions if no shallots
  • 1/2 cup sun-dried tomatoes I use the Trader Joe's brand
  • 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 cheese parmesean cheese

Instructions

  • **This cooks so fast you won't have time to chop things while cooking so you MUST prepare everything ahead of time
  • Thaw the shrimp and then remove shells. Cut the tails off, but set aside.
  • Mince garlic and set aside (you can put in a container with the olive oil if prepping overnight)
  • Chop up shallots (or red onion) and set aside
  • Juice lemon removing all seeds and set aside,
  • Chop up basil and set aside
  • Grate parmesan cheese and set aside.
  • Cook pasta according to package directions drain but save 1/4 cup of pasta water
  • 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 pasta to the pan and stir to soak up the juices
  • Add the chopped basil to the pan
  • 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

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