Blistered Sungold Tomato Shrimp Scampi
User Reviews
5
Blistered Sungold Tomato Shrimp Scampi
Description
Blistered Sungold Tomato Shrimp Scampi uses peeled and deveined shrimp cooked briefly in a hot skillet with neutral oil. Sungold cherry tomatoes are blistered separately to develop a sweet, slightly caramelized character. The skillet is then deglazed with white wine, and butter is added along with minced shallot and garlic to create a flavorful, aromatic sauce. Crushed red pepper adds gentle heat, balanced by citrus from lemon juice and zest.
The shrimp cook quickly, maintaining a tender texture while infused with buttery, garlicky sauce. The blistered tomatoes soften and release sweetness that contrasts nicely with the shrimp and savory sauce. The preparation involves moderate heat to avoid overcooking and build layers of flavor.
This dish can be enjoyed as a main course paired with pasta to soak up the sauce, or served with crusty bread for dipping. It delivers a balance of sweet, savory, and bright citrus flavors without heaviness.
Ingredients
- 2 tablespoon neutral oil (such as avocado oil, vegetable oil or sunflower oil)
- 1/2 pint cherry tomatoes halved, sungold or cherry
- 1 pound Shrimp peeled and deveined
- 1/2 cup white wine
- 1/2 cup butter unsalted
- 1 shallot peeled and minced
- 4 garlic peeled and minced, cloves
- kosher salt
- 1/2 teaspoon crushed red pepper
- lemon juice and zest from 1/2 lemon
Instructions
- In a large skillet, set over moderately high heat, add the oil. When the oil is very hot, add the cherry tomatoes and cook until they’re seared, about 2 to 3 minutes. Turn the heat down to medium-low heat and remove the tomatoes from the skillet. Add another teaspoon or two of oil. When warm, add the shrimp and season with a few pinches of salt. Cook on each side for about 1 minute, flipping and cooking for an additional 30 seconds or so. Remove from the pan and set aside.
- Turn the heat to medium-high heat and pour in the white wine and deglaze the pan, scraping the bottom of the pan to get any bits up. Add the butter and when melted, add the minced shallot and garlic; cook until softened, about 2 to 3 minutes. Add a few pinches of salt and crushed red pepper; give it a mix.
- Meanwhile, bring a pot of salted water to a boil. Cook the pasta until al dente, about 9 minutes. If you’re doing this while your sauce is cooking, you can always turn off the heat to the sauce and let it chill until you’re ready for it.
- When the pasta is ready, reserve 1/2 cup of pasta water. Add half of it (1/4 cup) pasta water to the pan with the butter sauce and bring to a simmer; cook for about 1 minute. Add the pasta, lemon juice and zest and toss until the pasta is completely coated in the sauce. Give it a taste and adjust the salt according to taste. I ended up adding a few pinches more of salt. Fold in the reserved tomatoes and shrimp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 340kcal | 17% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Cholesterol | 50mg | 17% |
| Sodium | 30mg | 1% |
| Potassium | 23mg | 0% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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