Entrée Seafood Shrimp

Shrimp Scampi with Tomatoes

I am a big fan of shrimp scampi.  Unfortunately, it’s normally not the healthiest thing for you.  It’s usually loaded with butter and oil.  It’s a recipe I stay away from.

So, I was very intrigued when I found this recipe on Pinterest.  It’s definitely a healthier version.  I wasn’t sure about how it would taste.  Thankfully, it was surprisingly good.  Not the same (of course), but still good.  I enjoyed it and certainly did not miss all that fat.  I added some tomatoes to it (because I had them and didn’t want them to go bad).  I think it was a good addition.

If you are using frozen raw shrimp (like me), follow the same steps from the beginning of this recipe.  If not, proceed onto the little bit of chopping…

  • Bring a large pot of water to a boil and cook 1 pound of thin spaghetti according to the directions on the package.
  • Mince up lots of garlic (about 10 cloves).

  • Chop up 4 Roma tomatoes.

  • Heat 4 teaspoons EVOO over medium-high heat.

  • Add 1 pound of shrimp (with the tails on).

  • Cook until pink and opaque.

  • Add the garlic and cook for about 1 minute.

  • Using a slotted spoon, remove the shrimp from the pan.

  • Add 1/2 cup chicken broth to the pan.

  • Pour in 1/2 cup dry white wine.  (I used pinot grigio.)

  • Season with 1/4 teaspoon each of s&p.

  • Squeeze in the juice of 1 lemon.

  • Add a little fresh parsley.

  • Add the chopped tomato.

  • Cook until soft, about 5 minutes.
  • Add the shrimp back to the pan and cook until warmed through.

  • Add the cooked spaghetti to the skillet.

  • Stir to incorporate everything.



I'm a middle school math teacher by day and a total food enthusiast by night.

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