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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 https://christinasrecipes.com/recipes/garlic-shrimp-scampi-with-sun-dried-tomatoes/