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Spicy Shrimp and Tomato Scampi

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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35 m servings 470 cals
Original recipe yields 4 servings


  • Calories:
  • 470 kcal
  • 23%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 61.9g
  • 20%
  • Protein:
  • 34.3 g
  • 69%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 21
  1. 24 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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...

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 r...

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 flavo...

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 ...

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

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.

good base recipe i doubled the sauce ingredients and having read other ratings i added mushrooms and olives,still kept the shrimp at a pound . served over whole wheat angel hair with parmesan ch...