Recipe by Rachel Timmerman
"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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1 (16 ounce) can
diced tomatoes with green chilies, drained
uncooked medium shrimp, peeled and deveined
chopped fresh parsley
salt, to taste
ground black pepper, to taste
crushed red pepper flakes, or to taste
grated Parmesan cheese, or to taste
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
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!
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!
Absolutely delicious! I didn't want to spend a lot of money for shrimp, so I used chicken instead. Turned out great!
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.
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.
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!
This was an amazing recipe....I followed it exactly, except I did add some cream cheese in at the end
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Shrimp and Tomato Scampi
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 470
** Calories from Fat: 90
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