This Shrimp Scampi with Sun-Dried Tomatoes and Linguine is a family favorite! Tender sautéed shrimp are tossed with rich sun-dried tomatoes and perfectly al dente linguine. It’s all topped with chopped basil is the perfect supper.
I’ve linked a few products in this post that are affiliate links. Note that I may receive a small commission.
A Family Favorite
So many of the recipes I share here are those that are reminiscent from my childhood. I came from a home of two loving parents who shared their time in the kitchen, although my mom was on dinner duty much of the time, since my dad worked nights for years. That said, she was always on the lookout for recipes that were crowd pleasers: those that me, my two siblings, and of course she and my dad enjoyed. This was one of those recipes!
For years this dish was reserved for special occasions: Christmas Eve and birthdays in particular. Every time I have it, I’m transported back to my parent’s dining room table. It brings so many happy memories, and I’m so excited to be sharing this wonderful recipe with you!
How To Make Shrimp Scampi with Sun-Dried Tomatoes
Although it may seem like an unlikely combination, shrimp and sun-dried tomatoes are a wildly delicious combination. The tomatoes practically sing in this dish: over the years as my family has massaged this recipe, making it our own, I’m pretty sure we’ve tripled the amount of tomatoes that goes in to the dish. They’re little pockets of marinated gold, offering delicious flavor in each bite.
Here’s how to make this mouthwatering Shrimp Scampi with Sun-Dried Tomatoes:
- Sauté the shrimp. The only answer here is starting with raw shrimp – don’t you dare get the precooked stuff! They’re sprinkled lightly with salt and pepper and are sautéed in the oil from the marinated sun-dried tomatoes and garlic.
- Cook the pasta. As easy as boiling water, they say? I like using linguine in this dish as the sauce coats the long and flat strands nicely. Use what you have on hand if needed!
- Add the sun-dried tomatoes. They go right into the pan with the shrimp, followed by the cooked pasta and it’s all given a good toss to combine.
- Sprinkle with basil. The pop of green and brightness that the basil offers is another welcome layer of flavor in the remarkably easy test fancy meal.
Ways To Make Shrimp Scampi with Sun-Dried Tomatoes Your Own
You can easily add in additional vegetables to your liking, if you’re looking for more variety! You can also swap in whatever pasta you prefer, although I highly recommend using a longer pasta as opposed to short varieties.
Looking for more pasta recipes?
Tried it? Loved it? Share it!
Tried this recipe and loved it? Use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!
Let’s be friends! Find me on Instagram, Facebook, and Pinterest. Don’t forget to check out my YouTube Channel!
Shrimp Scampi with Sun-Dried Tomatoes and Linguine
Ingredients
- 1 lb linguine, cooked according to package instructions
- 15 oz jar sundried tomatoes in oil
- 4 cloves garlic, minced
- 1 small yellow onion, chopped
- 1 lb peeled, deveined, tail-off shrimp
- Salt and pepper
- 1/4 cup chopped basil
- 1/3 cup shredded Parmigiano Reggiano cheese
Instructions
- In a large skillet set over medium heat, add 2 tablespoons of the oil from your sundried tomatoes. Add chopped onion and minced garlic, sautéeing until fragrant, about 2 minutes.
- Add thawed shrimp, seasoning with salt and pepper. Cook for about 2 minutes on each side or until lightly pink. Make sure to not overcook them - nothing is worse than rubbery shrimp!
- As the shrimp cook, drain the sundried tomatoes, reserving the oil for another use if you prefer. Chop tomatoes and set them aside.
- Add cooked pasta to the skillet with the shrimp and add the sundried tomatoes. Toss completely to combine, adding a little more of the oil if you like. Sprinkle with Parmigiano Reggiano cheese and half of the chopped basil. Transfer to a serving bowl or individual plates and sprinkle with remaining basil.
One thought on “Shrimp Scampi with Sun-Dried Tomatoes and Linguine”