Spicy Shrimp and Tomato Scampi Recipe - Allrecipes.com
Spicy Shrimp and Tomato Scampi Recipe
  • READY IN 35 mins

Spicy Shrimp and Tomato Scampi

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

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 More Reviews

Most Helpful Positive Review
Mar 12, 2012

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

 
Most Helpful Critical Review
May 24, 2014

This recipe is a good starter recipe but needs additional ingredients to make it great. I added about three tablespoons of butter for taste, and added Thyme and about 4 oz of cream cheese at the end. I used spaghetti and mixed it all together rather than putting the sauce on the pasta. I will be doing this again!

 
Aug 30, 2011

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!

 
Sep 04, 2011

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

 
Oct 25, 2012

Excellent. A perfect weeknight meal when you are low on groceries. I had some fresh basil so added that in addition to the parsley. I also used half butter and olive oil because I like the flavor of the two together. If you like this try the Pasta with Tuna Sauce recipe also on this site. Both are quite good.

 
Jan 08, 2012

This was very tasty. I didn't have penne, so I used whole wheat pasta and it was delicious. A little spicy for the kids, but very tasty. I will definitely make it again.

 
Nov 18, 2013

I thought this was delicious, however this does not feed 4. Feeding 4 would mean each person would only get a cup of penne pasta. I used 12 oz of pasta and doubled the ingredients, then added black olives and mushrooms. I kept everything else the same! It as super good! Thank you for sharing Rachel!

 
Apr 12, 2013

This was an amazing recipe....I followed it exactly, except I did add some cream cheese in at the end

 

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Nutrition

  • Calories
  • 470 kcal
  • 23%
  • Carbohydrates
  • 61.9 g
  • 20%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 34.3 g
  • 69%
  • Sodium
  • 441 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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