- 1 1/2 cups rotini pasta
- 1/4 cup butter
- 20 cooked large shrimp, tails removed
- 4 cloves garlic, minced
- 1/4 cup dry white wine
- 1/4 cup fresh lemon juice
- 1 dash Worcestershire sauce
- 3 tablespoons chopped sun-dried tomatoes (packed in oil)
- 2 tablespoons chopped fresh parsley
- fresh ground black pepper to taste
- sea salt to taste
- 2 tablespoons grated Parmesan cheese, or to taste (optional)
- Bring a large pot of lightly salted water to a boil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Melt butter in a large skillet over medium-low heat. Cook shrimp in hot butter until mostly pink, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour white wine, lemon juice, and Worcestershire sauce over the shrimp mixture; cook until fragrant, about 2 minutes. Sprinkle tomatoes and parsley over the shrimp mixture; cook until the tomatoes are warmed, about 1 minute.
- Divide pasta between 2 bowls; top each portion with about half the shrimp and sauce. Garnish with Parmesan cheese.
04/10/2018
recipepes.com
Shrimp Scampi with Sun-Dried Tomatoes, recipe
PT15M
PT1H
5
455 calories
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