The Story & Intro
A Family Favorite with a Twist
Growing up, shrimp scampi was a staple in our household. The aroma of garlic and butter sizzling in the pan signaled a comforting meal ahead. Over time, I began experimenting with the recipe, seeking to add depth and complexity to the familiar flavors. The addition of sun-dried tomatoes brought a tangy sweetness that elevated the dish, creating a new family favorite that pays homage to the original while offering something fresh and exciting.
The Appeal of Shrimp Scampi with Sun-Dried Tomatoes
This dish stands out for its balance of flavors and textures. The tender shrimp, rich garlic butter sauce, and chewy sun-dried tomatoes create a harmonious blend that’s both comforting and sophisticated. It’s a versatile recipe that can be served over various types of pasta or even with crusty bread to soak up the delicious sauce.
Shrimp Scampi with Sun-Dried Tomatoes
Ingredients
Method
- Cook pasta according to package instructions. Reserve ½ cup pasta water, drain, and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook 1-2 minutes per side until pink and opaque. Transfer to a plate.
- In the same skillet, add remaining olive oil and butter. Sauté garlic and red pepper flakes (if using) for 1 minute until fragrant.
- Add white wine and cook for 2-3 minutes, scraping up any browned bits.
- Stir in sun-dried tomatoes and lemon juice. Simmer for 2-3 minutes.
- Return cooked shrimp to the skillet and toss to coat in the sauce.
- Add cooked pasta and a splash of reserved pasta water if needed to loosen the sauce. Toss to combine.
- Sprinkle with fresh parsley and Parmesan cheese, if using. Serve immediately.
Notes
Ingredients and Preparation Tips
Choosing the Best Ingredients for Shrimp Scampi with Sun-Dried Tomatoes
To get that bold yet balanced flavor, start with fresh, high-quality shrimp—wild-caught if you can. Look for peeled and deveined shrimp to save prep time. Garlic should be fresh and minced finely to release its full aroma. When it comes to sun-dried tomatoes, oil-packed versions offer richer texture and taste. Drain them lightly and slice them into strips.
Butter is essential for the base of the scampi sauce, but a touch of olive oil adds a beautiful depth. A splash of dry white wine enhances the flavor complexity. Don’t forget fresh parsley and a pinch of crushed red pepper flakes for heat.
Using freshly grated Parmesan? It gives the dish a creamy finish without overpowering the delicate seafood notes. And while traditional scampi uses linguine, feel free to swap in angel hair or fettuccine for a twist. For a side, try crusty garlic bread or pair it with a refreshing arugula salad.
Time-Saving Prep Tips for Busy Cooks
Make the cooking process smooth by prepping everything in advance. Pat the shrimp dry before cooking—this helps them sear nicely instead of steaming. You can slice the sun-dried tomatoes and mince the garlic ahead of time and store them separately in the fridge.
Cook your pasta just shy of al dente; it’ll finish in the pan as it soaks up that gorgeous scampi sauce. While your pasta cooks, sauté the shrimp, garlic, and tomatoes—everything comes together in about 15 minutes. It’s also smart to reserve about ½ cup of pasta water. It can help emulsify and loosen the sauce for a silkier finish.
For added meal inspiration, consider serving it alongside an easy lemon asparagus or ending the meal with classic tiramisu for a sweet Italian touch.
Cooking Shrimp Scampi with Sun-Dried Tomatoes
Step-by-Step Instructions for Perfect Scampi
Start by heating a mix of butter and olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant—just about 30 seconds. Immediately add the shrimp in a single layer. Cook each side for 1–2 minutes, just until the shrimp turn pink and slightly golden on the edges.
Next, stir in the sliced sun-dried tomatoes and let them warm through, infusing the oil with their sweet-tangy flavor. Deglaze the pan with a splash of dry white wine and simmer for a minute to reduce. Add a pinch of red pepper flakes for a bit of heat.
Toss in the cooked pasta and a splash of reserved pasta water. Swirl everything together until the sauce lightly coats the noodles. Finish with fresh parsley and grated Parmesan.
For those looking to keep dinner easy but flavorful, try serving this alongside a crisp Italian chopped salad or pair it with a comforting homemade focaccia.
Troubleshooting Common Mistakes
Overcooking shrimp is the most common error—watch them closely. They only need a few minutes total. If they’re curled into tight circles, they’re likely overdone. Another mistake is using too much oil from the sun-dried tomatoes, which can make the dish greasy. Drain them lightly before adding.
Make sure not to skip the pasta water. It’s the secret to a glossy, well-emulsified sauce. Lastly, avoid crowding the pan when cooking the shrimp. If needed, cook them in batches so they sear instead of steam.
If you like a bolder flavor, consider tossing in a handful of sautéed spinach or serve with a side of roasted garlic cauliflower for added veggies. This dish is all about quick cooking and bold flavors coming together beautifully.
Serving Suggestions and Variations
Best Ways to Serve Shrimp Scampi with Sun-Dried Tomatoes
This shrimp scampi variation is best served hot, straight from the pan to the plate. Spoon it into shallow bowls so the pasta and shrimp stay nestled in the garlicky tomato sauce. Garnish with a touch of lemon zest and a few parsley leaves for a fresh, bright finish.
A generous sprinkle of Parmesan brings a nutty balance to the acidity of the sun-dried tomatoes. If you love bold flavors, a drizzle of extra-virgin olive oil or chili oil over the top can be a game-changer.
This dish pairs beautifully with a dry white wine like Pinot Grigio or Sauvignon Blanc. And if you’re serving guests, consider starting with roasted red pepper hummus or finishing with a decadent olive oil chocolate cake for a satisfying end.
Creative Twists and Dietary Variations
For a low-carb version, substitute pasta with zucchini noodles or spaghetti squash. You can also swap in gluten-free pasta if needed. Want a dairy-free version? Skip the Parmesan or try nutritional yeast for a similar umami effect.
To turn it into a full seafood scampi, add scallops or mussels. Craving something even more indulgent? Stir in a touch of cream to the sauce just before adding the pasta for a luscious finish.
Vegetarians can make a similar version by substituting shrimp with sautéed mushrooms or artichoke hearts, keeping that savory flavor profile intact. Add some depth with a bit of tomato paste or a splash of balsamic vinegar if needed.
Conclusion
Shrimp scampi with sun-dried tomatoes is a quick, flavor-packed dinner that feels restaurant-worthy but comes together effortlessly at home. With just a few high-quality ingredients—shrimp, garlic, butter, and those sweet-tart sun-dried tomatoes—you can build a savory, comforting dish that never fails to impress.
Whether you’re whipping it up for a weeknight treat or serving it to guests, this dish hits the sweet spot between elegance and simplicity. It’s flexible enough for dietary tweaks, delicious enough for seconds, and fast enough for your busiest nights. Serve it with a glass of white wine, crusty bread, and a side of greens for the full experience.
For more delicious dinners like this one, check out our Crumb Recipes Facebook Page.
FAQs About Shrimp Scampi with Sun-Dried Tomatoes
How to make shrimp scampi with sun dried tomatoes?
Start by sautéing minced garlic in butter and olive oil, then add shrimp and cook until just pink. Stir in sliced sun-dried tomatoes and a splash of white wine, allowing it to reduce. Toss in cooked pasta and a bit of reserved pasta water to create a smooth sauce. Finish with Parmesan and parsley. For full flavor, use oil-packed sun-dried tomatoes and wild-caught shrimp.
Can I make shrimp scampi with sun dried tomatoes without wine?
Absolutely. If you prefer not to use wine, substitute with low-sodium chicken broth or a splash of fresh lemon juice mixed with water. Both options still deliver acidity and depth.
What pasta is best for shrimp scampi with sun dried tomatoes?
Linguine is the classic choice, but angel hair, spaghetti, or even penne work well. Use what you have, but avoid overly thick noodles which can overpower the shrimp.
Can I make this dish in advance?
It’s best served fresh, but you can prep the garlic and sun-dried tomatoes ahead and store the shrimp separately. Leftovers reheat well with a splash of water or broth, but the texture of shrimp is always best right after cooking. Store in an airtight container for up to 2 days.
