The Great Shrimp Scampi Update!

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There’s something so satisfying about a good old homemade shrimp and pasta dish. One night last week I was craving a meal and didn’t want to necessarily blog it. I wanted to make something for me. But after devouring my first bowl I knew I had to share this delicious Shrimp Scampi with Spinach and Cherry Tomatoes recipe with all you foodies out there. This dish is simple and above all delicious with the added flavors and pop of color provided by the spinach and tomatoes!

Scampi has always been a favorite of mine. A couple years ago, I shared a similar recipe that featured asparagus and tomatoes. I’ll be honest when I say I like this recipe a little more. Only because asparagus has such a strong flavor and it almost took away from the shrimp. Most recipes focus on the butter/white wine sauce and strictly the shrimp. I love indulging in a simple and flavorful protein but when it comes to my own recipes, I love adding a little something extra. This time the spinach wasn’t overwhelming and of course, I added a little heat with some red pepper flakes!

In the past, I have strived to make something different every week. This week was a tough one to admit, it’s time to update some of my favorites. Tastes change and through all my adventures over the past two years I have figured out how to tailor recipes to better suit my evolving tastebuds. So, every now and then there may be a repeat recipe, but I promise you with every revamped dish, the flavors have greatly improved! I still have some new and exciting cooking firsts to tackle, but it’s always good to get back to basics. Here’s to evolving recipes and delicious dishes new and old!

Shrimp Scampi with Spinach and Cherry Tomatoes

What You Need:

12 tablespoons butter – divided
2 tablespoons Olive Oil
1/3 cup Shallots, thinly sliced
2 tablespoon Garlic, minced
1 lb Large Raw Shrimp, peeled, deveined, and thawed
Kosher Salt, to taste
Freshly Ground Pepper, to taste
1/2 teaspoon red pepper flakes
Juice of 2 Lemons
1 cup Dry White Wine (I used Chardonnay)
1 lb Pasta, cooked (I used Angel Hair)
4 cups Fresh Spinach
1 1/2 cups Cherry Tomatoes, halved

Instructions:
Click here to Cook With Me!

Heat a large skillet over medium-high, melt 4 tablespoons of butter and the olive oil. Turn the heat to medium and add shallots. Cook for 2 minutes until soft and translucent. Add the garlic and cook for 1 more minute.
Add shrimp in one layer to the skillet and season with salt and pepper. Do not stir. Sear on one side for 1-2 minutes depending on the size of your shrimp. Turn the shrimp individually and let sear for another 1-2 minutes. Remove shrimp from the skillet and keep warm.
Add lemon juice and white wine. Bring to a boil and add the remaining 8 tablespoons of butter.
Add the fresh spinach and cherry tomatoes along with the shrimp into the skillet and gently toss until the spinach is wilted. Season again with salt, pepper, and red pepper flakes to taste.
Add the cooked pasta to the skillet and mix all together.
Serve and enjoy!

Cook With Me:

Heat a large skillet over medium-high, melt 4 tablespoons of butter and the olive oil. Turn the heat to medium and add shallots. Cook for 2 minutes until soft and translucent. Add the garlic and cook for 1 more minute.
Add shrimp in one layer to the skillet and season with salt and pepper. Do not stir. Sear on one side for 1-2 minutes depending on the size of your shrimp. Turn the shrimp individually and let sear for another 1-2 minutes. Remove shrimp from the skillet and keep warm.
Add lemon juice and white wine. Bring to a boil and add the remaining 8 tablespoons of butter.
Add the fresh spinach and cherry tomatoes along with shrimp into the skillet and gently toss until the spinach is wilted. Season again with salt, pepper, and red pepper flakes to taste.
Add the cooked pasta to the skillet and mix all together.
Serve and enjoy!