Shrimp Scampi with Sun-Dried Tomatoes


  • 1 ½ cups rotini pasta
  • ¼ cup butter
  • 20cooked large shrimp, tails removed
  • 4 cloves garlic, minced
  • ¼ cup dry white wine
  • ¼ 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)
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    Divide pasta between 2 bowls; top each portion with about half the shrimp and sauce. Garnish with Parmesan cheese.

  • Cook's note:

    I use sun dried tomatoes packed in olive oil.I feel they have more flavor.

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