Cherry Tomato Shrimp Scampi

I successfully ate shrimp for 7 meals last week. I’m not sure you can constitute that as successful, but regardless I did it. When I tested this shrimp scampi recipe earlier in the week I didn’t think about the fact that I’d be away for the weekend near water aka a surplus and desire to eat as much fish as possible. A spontaneous dinner date to a favorite seafood spot in town didn’t help either. After meal 7 I think I can confidently say I’ll be taking a siesta from shrimp for a bit, but you can bet when I’m ready again this recipe will be the one breaking my shrimp fast.

This recipe comes together so quickly. The white wine butter (I use ghee) sauce is kind of insane. Just hold the pasta, add crusty bread, you’ll be wanting to sop up every last bit. I also added tomatoes for a pop of color and flavor amongst the shrimp. Pair with an easy green salad, I just did butter lettuce, avocado slices, leftover parsley from the shrimp and a vinaigrette, and your meal is done.

Cherry Tomato Shrimp Scampi
yields 3 servings | recipe adapted from BevCooks

Ingredients:
1 lb. large frozen shrimp, thawed, peeled, and deveined
2 Tbsp. ghee (or butter)
1 Tbsp. olive oil
3 cloves garlic, minced
½ shallot, finely chopped
½ cup white wine (I used sauvignon blanc)
10 oz cherry tomatoes
3 tbsp. chopped parsley
1 pinch red pepper flakes
1 lemon, zest and juice
Salt and pepper
Crusty bread and a green salad, for serving

Directions:
Over medium heat, melt the ghee and olive oil in a large pan. Add the garlic, shallot, and tomatoes, and sauté for 30 seconds, until fragrant. Add the wine and crushed red pepper to the pan, and give it all a stir. Turn the heat to medium-low, put the lid on your pan, and let the tomatoes, garlic, and shallot simmer for about 5 minutes, until the tomatoes begin to wilt.

Once the tomatoes are starting to soften, add the shrimp to the pan and season generously with salt and pepper. Squeeze half of the lemon into the pan and let the shrimp cook for about 1-2 minutes per side until pink. Stir in the lemon zest and parsley and give it a taste. Adjust seasoning as needed.

Serve in a low bowl with toasted crusty bread and a green salad!