READY IN 35 mins

Spicy Shrimp and Tomato Scampi

Read Reviews (10)

"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." — Rachel Timmerman

Directions

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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 25 mins
READY IN 35 mins

Reviews More Reviews

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

—PMtz19

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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!

—SkiDude

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13 Ratings

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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!

—ALLRYTIE

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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.

—laurapfister

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Apr 12, 2013

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

—CHEFANDERSEN

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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.

—MI$$DREA

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May 13, 2013

I love this recipe. My husband also really likes it. My son and parents thought this was too spicy. I guess it could be spicy to those who do not like spicy food, but I love spicy food and thought it was delicious, especially topped with parmesan cheese.

—Tmarquand

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Feb 10, 2013

I loved this recipe! The only thing I didn't like was how thin the sauce was so i drained the juices off and added a little traditional pasta sauce. It was perfect besides that.

—Gorgeousgolden

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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.

Nutritional Information

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

% Daily Value *
Total Fat 10g 15 %
Saturated Fat 1.7g 8 %
Cholesterol 173mg 58 %
Sodium 441mg 18 %
Potassium 633mg 18 %
Total Carbohydrates 61.9g 20 %
Dietary Fiber 4.3g 17 %
Protein 34.3g 69 %
** Sugars 6.3g
Vitamin A 14 %
Vitamin C 35 %
Calcium 17 %
Iron 63 %
** Thiamin 10 %
Niacin 64 %
Vitamin B6 26 %
Magnesium 34 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.