Mediterranean Scampi
Transport your taste buds to the sun-drenched coasts of the Mediterranean with this vibrant and flavorful Mediterranean Scampi recipe. Succulent shrimp are sautéed in a luscious garlic, butter, and olive oil base, then paired with juicy cherry tomatoes, briny kalamata olives, and a splash of dry white wine for a sauce bursting with coastal sophistication. Tossed with al dente linguine and brightened by a hint of fresh lemon juice and red pepper flakes, this dish is a harmonious blend of bold, fresh flavors. Ready in just 35 minutes, it’s a quick yet elegant meal perfect for weeknight dinners or impressing dinner guests. Garnish with freshly chopped parsley and optional Parmesan cheese for a finishing touch, and savor the essence of Mediterranean cuisine in every bite!
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves (minced)
- 1.5 cups cherry tomatoes (halved)
- 0.5 cup kalamata olives (pitted and halved)
- 0.5 cup dry white wine
- 3 tablespoons lemon juice (freshly squeezed)
- 0.5 teaspoon red pepper flakes
- 12 ounces linguine (or your pasta of choice)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions, reserving 1/2 cup of pasta water after draining. Set the pasta aside.
In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium heat. Add the shrimp, season with salt and black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce the heat to medium-low. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Add the halved cherry tomatoes and cook for 4-5 minutes until softened and slightly blistered.
Stir in the kalamata olives, red pepper flakes, and white wine. Simmer for 3-4 minutes, allowing the wine to reduce slightly.
Return the cooked shrimp to the skillet along with the freshly squeezed lemon juice. Stir to combine and heat through for another 1-2 minutes.
Toss the cooked linguine into the skillet, ensuring it is evenly coated with the sauce. If the sauce is too thick, add a bit of the reserved pasta water to achieve your desired consistency.
Sprinkle with chopped fresh parsley and optional grated Parmesan cheese if desired. Serve immediately and enjoy your Mediterranean Scampi!
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 151 mg | 12% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
