Summer Tomato Shrimp Scampi

I love this recipe.  It’s a perfect way to use the last bits of summer tomatoes in a very simple, amazingly flavorful dish.  This shrimp can be served on its own with a huge green salad, over pasta, spaghetti squash or even crusty bread. 

My version happened by accident. I had shoulder surgery 3 months ago and my husband has been doing all the shopping since then.  It has been a huge learning curve for both of us. It is not always perfect but it has been a nice break since I have shopped for the family for past 19 years.

This past trip he came home with fully cooked shrimp.  I went through a phase of frustration to acceptance to gratitude that he went shopping for our family and I needed to figure out a way to use it.  

Problem, No? I would defrost the shrimp under cold water, then gently heat it with the hot tomato sauce and it worked perfect!   It was worried that the shrimp would be rubbery or even cold with the dish.  Nope, it was fantastic!  

Lesson learned and crisis averted.  Both will work, taste great and get dinner on the table in minutes. 

Macros 289 calories, 17C/37P/7F

Summer Tomato Shrimp Scampi

Yield: 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This summer tomato shrimp scampi is a pefect way to use the last bits of summer tomatoes in a very simple, amazingly flavorful dish. I could be served on its own with a huge green salad, over pasta, spaghetti squash or even crusty bread.

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Ingredients

• 6 tomatoes, diced
• 4 garlic cloves, minced
• 3 tablespoon butter
• 2 pounds shrimp, uncooked, large, shelled, or frozen, shelled
• salt
• pepper
• 10 leaves basil, chopped
• water, as needed

Instructions

1. In a large skillet, melt butter. Add garlic and sauté until fragrant about 1 minute. Add 2/3 of tomatoes. Season with salt and cook for about 5 minutes until it cooks down slightly. If there is not a lot of liquid add some water(or pasta water), about 1/2 cup.
2. If using uncooked shrimp add shrimp pan. Sauté until they just turn pink, 2 to 4 minutes. If you are using precooked, add to tomato pan. Immediately add the rest of tomatoes once shrimp is cooked or just heated through. Stir in basil, and more salt and pepper as desired.
3. Serve with pasta, crusty bread, or on it own. If serving with pasta, scoop out the shrimp and toss pasta with sauce, adding pasta water if needed.
   

Notes

You can serve this over pasta, with crusty bread, spaghetti squash, or on its own with a large salad.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 289Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 324mgSodium: 1576mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 37g