Spicy Shrimp Scampi with Muir Glen® Organic Tomatoes

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Spicy Shrimp Scampi with Muir Glen® Organic Tomatoes
  • Prep 15 min
  • Total 20 min
  • Servings 4
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Chopped jalapeño pepper provides the heat for our 20-minute spicy shrimp scampi made with fresh herbs and Muir Glen organic tomatoes.
By Arlene Cummings
Updated Mar 16, 2012


  • 1 lb uncooked shrimp, peeled (with tail shells left on), deveined
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 6 cloves garlic, chopped
  • 1/2 cup white wine
  • 1 can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
  • 1 jalapeño chile, seeded, chopped, or 1 teaspoon crushed red pepper flakes
  • Juice of 1 lemon (3 tablespoons)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1/4 cup Progresso™ Italian style panko crispy bread crumbs
  • Cooked rice or pasta
Make With
Make With
Progresso Breadcrumbs


  • 1
    Place shrimp in large bowl; season well with salt and pepper. Set aside.
  • 2
    In 12-inch skillet, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook and stir 2 to 3 minutes. Add wine; cook 1 to 2 minutes. Stir in tomatoes and chile. Season with salt and pepper. Reduce heat; simmer 2 to 3 minutes.
  • 3
    Add shrimp to skillet; cook 2 to 3 minutes, stirring occasionally, until shrimp are pink. Gently stir in lemon juice, parsley and basil. Sprinkle with bread crumbs. Serve immediately over rice.

Tips from the Betty Crocker Kitchens

  • tip 1
    Progresso® chicken broth can be used in place of the wine.
  • tip 2
    A few chopped green onions make a nice addition to this recipe.


Nutrition Facts are not available for this recipe
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