shrimp scampi with sun-dried tomatoes

Ingredients

• Servings: 2
• 1 1/2 cups rotini pasta
• 1/4 cup butter
• 20 cooked large shrimp, tails removed
• 4 cloves garlic, minced
• 1/4 cup dry white
• 1/4 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)

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• 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.
• 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 , 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.
• divide pasta between 2 bowls; top each portion with about half the shrimp and sauce. garnish with parmesan cheese.