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Shrimp Scampi with Creamy Tomato-Wine Sauce

Shrimp Scampi with Creamy Tomato-Wine Sauce

A creamy tomato-wine sauce gives this scampi just the pizazz that it needs.


  • 3 tablespoons butter
  • 2 tablespoons minced garlic
  • 1 1/2 pounds raw shrimp, shelled and cleaned
  • 1 1/4 cups heavy cream, divided
  • 1/4 cup dry white wine
  • 1/2 cup tomato sauce
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 2 egg yolks
  • 2 tablespoons minced parsley

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  1. Saute garlic in butter for 1 minute.
  2. Add shrimp and cook over medium heat, stirring until shrimp are pink.
  3. Blend in 1 cup of the cream and the next four ingredients.
  4. Beat egg yolks with the remaining 1/4 cup cream and add to the sauce, stirring until it thickens. Do not allow to boil.
  5. Serve over linguine or rice, sprinkled with parsley.