Spicy shrimp scampi with tomato

My twist on a traditional “scampi” recipe. Ive always loved shrimp scampi but felt it needed something else, so I decided to add tomato. This is one of my go to pasta recipes that I came up with, I like it because the sauce is light but still full of flavor!

Hope you enjoy!

XO

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Ingredients:

  • 1lb thin spaghetti noodles, or your pasta of choice

  • 4 tablespoons of butter

  • 1 tablespoon olive oil

  • 4 cloves garlic minced

  • 1 tbs tomato paste

  • 2 tomato’s diced, fresh

  • ½ teaspoon crushed red pepper flakes or to taste

  • 1 pound shrimp peeled and deveined

  • ½ cup dry white wine

  • Parsley

  • Salt and pepper to taste

Directions:

  1. In a large pot, boil water for pasta.

  2. Meanwhile, melt 2 tbs butter and add olive oil to a large skillet over low heat.

  3. Turn heat up to medium then add the shrimp, to the pan, season with salt and pepper then toss to coat. Cook the shrimp until bright pink and no longer translucent, approximately 2-3 minutes, then transfer shrimp to a plate and set aside.

  4. In the same pan add 2 more tbsp of butter, stir in the garlic, red pepper flakes, and diced tomato. Cook for about 5 minutes then add in tomato paste and stir.

  5. Add the wine and parsley to the pan, cook for 2-3 minutes. Turn off the heat.

  6. Return the shrimp to the pan and toss to coat in the sauce. Season with salt and pepper. Transfer noodles to pan and combine sauce.

  7. Serve immediately with a little parmesan!

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