If you like shrimp scampi but want something more than just plain shrimp with butter, olive oil and garlic, then try this Shrimp Scampi Linguine Pasta with Sun-Dried tomatoes. You'll love this yummy twist - the addition of sun-dried tomatoes to shrimp scampi.
This recipe is easy and quick, and the cooking method is simple. First, shrimp is cooked with sun-dried tomatoes, olive oil, garlic, and red pepper flakes. Then it's tossed with linguine pasta. Both pasta and shrimp are smothered in a light, flavorful shrimp scampi sauce.
Shrimp recipes can get boring and repetitive: shrimp and garlic and butter, shrimp with herbs, etc. Sometimes I want something more than just shrimp and garlic.
What I found is that shrimp goes really well with sun-dried tomatoes, and I experimented with these ingredients in several recipes, such as in this Garlic Shrimp and Sun-Dried Tomatoes with Pasta in Spicy Cream Sauce and in this Shrimp Pasta with Creamy Mozzarella Sauce. Not surprisingly, I am using sun-dried tomatoes in this shrimp scampi linguine and it works really well!
How to to make shrimp scampi pasta
STEP 1. PREPARE SHRIMP:
Add 1 pound of shrimp, peeled and deveined, to a large skillet on medium-high heat.
STEP 2. COOK SHRIMP:
Cook shrimp, seasoned generously with salt and pepper flakes, in 1 tablespoon olive oil from sun-dried tomatoes, for 3 minutes, flipping once, until pink.
That's what your shrimp will look like after 3 minutes of cooking, nice and pink, but not rubbery (do not overcook it):
STEP 3. ADD SUN-DRIED TOMATOES:
Add sun-dried tomatoes, drained mostly of oil + 1 tablespoon of olive oil from sun-dried tomatoes, and minced garlic, mix, and cook for 1 more minute.
STEP 4. MAKE SHRIMP SCAMPI SAUCE:
Remove shrimp from the skillet, leaving sun-dried tomatoes in the skillet. Add chicken stock (or chicken stock and wine) to the skillet, gently bring to boil, reduce to simmer until the mixture thickens a bit.
STEP 5. COOK PASTA:
Cook linguine pasta according to package instructions, drain. Add cooked pasta to the skillet with the sauce, mix to coat. Add more chicken stock (or pasta water), if needed. Taste, and season with more salt, if needed.
STEP 6. GARNISH:
Finally, add shrimp on top, top with shredded Parmesan cheese and chopped cilantro.
Shrimp Scampi Pasta with Sun-Dried Tomatoes
- 1 pound shrimp without shells deveined
- 1 tablespoon olive oil
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ cup sun-dried tomatoes chopped, drained of oil
- 1 tablespoon olive oil
- 4 garlic cloves , minced
- ½ cup chicken stock or ¼ cup chicken stock and ¼ cup wine
- 8 oz linguine
- ¼ cup Parmesan cheese shredded
- cilantro chopped, for garnish
- Cook shrimp, seasoned generously with salt and pepper flakes, in a large skillet on medium-high heat in 1 tablespoon olive oil from sun-dried tomatoes, for 3 minutes, flipping once, until pink.
- Add sun-dried tomatoes, drained mostly of oil + 1 tablespoon of olive oil from sun-dried tomatoes, and minced garlic, mix, and cook for 1 more minute. Remove shrimp from the skillet, leaving sun-dried tomatoes in the skillet.
- Add chicken stock (or chicken stock and wine) to the skillet, gently bring to boil, reduce to simmer until the mixture thickens a bit.
- Cook pasta, drain. Add cooked pasta to the skillet with the sauce, mix to coat. Add more chicken stock (or pasta water), if needed. Taste, and season with more salt, if needed.
- Then, add shrimp on top, top with shredded Parmesan cheese and chopped cilantro.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
This was absolutely delicious! I did add a 5 oz bag of spinach to stretch it to feed my family of 5. The whole family loved it. Thanks for sharing the recipe!
Amy, thank you for trying this recipe and so glad everyone loved it! 🙂 Adding spinach makes it even more refreshing!
This recipe was so delicious!! I used a little extra wine because why not, and used the full box of linguine, then squeezed some lemon on top. The flavor from the sun dried tomato olive oil made everything taste sooo good! I was unsure of the cilantro but trusted the recipe and it was fantastic, this will be in my regular rotation!
Adam, I am so glad you enjoyed this pasta! Thank you so much for stopping by and sharing such positive feedback - I really appreciate it.
I made this yesterday for dinner. This recipe is a keeper. I love fast, easy and delicious recipes.
I used chicken broth because I didn't have white wine on hand. So flavorful. I love your recipes. Always yummy
This was great. I increased the chicken broth and wine, added a little more of the sun dried tomato oil and added asparagus. It was awesome!
Made it tonight. Doubled the liquid and added spinach. Family says "To eat agin list!". Great flavors. I love the tanginess of sun-dried tomato.
Thank you, Matt! So glad everyone liked it! Great idea to add spinach!
I made this tonight, I had cooked frozen shrimp but it still was delicious & my husband loved it...great recipe...Bonita
I am so glad you liked this recipe! 🙂 Frozen shrimp works well too, just thaw it and use it following the recipe instructions.
4oz linguine? a box is 1 lb, so 4oz is just 1/4 of the box. seems not enough for 4 servings
Yes, it should be 8 oz. I have corrected the recipe. Thank you for bringing this to my attention.
I made this tonight.. my husband LOOOOOVED it!!
Thank you so much!
This was heavenly!! I actually made it for breakfast. 😉 I ADORE the combination of shrimp, sun dried tomatoes and pasta. LOVE this recipe, thank you!! <3