Tomato Shrimp Scampi Diablo
Dive into a plate of bold, flavorful comfort with this Tomato Shrimp Scampi Diablo—a zesty twist on a classic shrimp scampi that’s sure to ignite your taste buds. Succulent shrimp are sautéed to perfection, then simmered in a rich, garlicky tomato sauce with a hit of red chili flakes for a spicy kick. Sweet cherry tomatoes and a splash of dry white wine add depth and brightness, while a squeeze of fresh lemon juice and a sprinkle of parsley complete the dish with a burst of freshness. Tossed with al dente spaghetti or linguine, this 35-minute recipe is easy yet indulgent, making it perfect for weeknight dinners or impressing guests. Serve it fresh from the skillet, garnished with extra parsley or chili flakes for a touch of flair!
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 0.5 tsp red chili flakes
- 0.5 cup dry white wine
- 1.5 cups cherry tomatoes, halved
- 1 tbsp tomato paste
- 2 tbsp lemon juice
- 2 tbsp parsley, chopped
- 12 oz spaghetti or linguine pasta, cooked
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the shrimp to the skillet, season with salt and black pepper, and cook for 1-2 minutes per side until just pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, melt the butter over medium-low heat. Add the minced garlic and red chili flakes, stirring frequently for about 1 minute until fragrant.
Pour in the dry white wine to deglaze the skillet, scraping up any browned bits. Let it simmer for 2 minutes.
Add the halved cherry tomatoes and tomato paste to the skillet. Stir to combine and cook for 4-5 minutes until the tomatoes soften and release their juices, creating a rich sauce.
Stir in the lemon juice and parsley, reserving some parsley for garnish. Taste and adjust seasoning with additional salt and pepper as needed.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Simmer for 1-2 minutes to reheat the shrimp.
Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is fully coated with the sauce.
Serve immediately, garnished with the remaining chopped parsley and an optional sprinkle of red chili flakes for extra heat.
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 2906 mg | 126% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 11.9 g | ||
| Protein | 133.1 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2321 mg | 49% | |
*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.
