Shrimp Scampi with Sun-Dried Tomatoes

This shrimp scampi recipe varies from the typical one as there are sun dried tomatoes in the recipe. This is like eye candy when presented in a warmed ramekin dish with some chopped parsley and a sprinkle of Parmesan cheese added to the top. Hubby says this is his favorite scampi and better than any he gets at an upscale restaurant.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 743 Calories

Ingredients

• ¼ cup butter
• ¼ cup fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 4 cloves garlic, minced
• 1 dash Worcestershire sauce
• 1 ½ cups rotini pasta
• ¼ cup dry white wine
• fresh ground black pepper to taste
• sea salt to taste
• 2 tablespoons grated Parmesan cheese, or to taste (Optional)
• 20 cooked large shrimp, tails removed
• 3 tablespoons chopped sun-dried tomatoes (packed in oil)

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.

Step 2

Melt butter in a large skillet over medium-low heat. Cook shrimp in hot butter until mostly pink, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour white wine, lemon juice, and Worcestershire sauce over the shrimp mixture; cook until fragrant, about 2 minutes. Sprinkle tomatoes and parsley over the shrimp mixture; cook until the tomatoes are warmed, about 1 minute.

Step 3

Divide pasta between 2 bowls; top each portion with about half the shrimp and sauce. Garnish with Parmesan cheese.