5 from 21 votes
Blistered Sungold Tomato Shrimp Scampi
This shrimp scampi features seared sungold cherry tomatoes and quickly sautéed shrimp in a buttery garlic and shallot sauce with white wine and a hint of crushed red pepper. The tomatoes are blistered to bring out their sweetness and soften their texture, complementing the tender shrimp and bright lemon notes. The sauce is cooked in the skillet for rich flavor and can be served with pasta or bread.
Prep Time
12 mins
Cook Time
20 mins
Total Time
32 mins
Servings:
4
Calories:
340 kcal
Course:
Dinner
Cuisine:
Italian, American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 340
% 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.