Last summer, my cousin visited from out of town and requested something “light but satisfying” for dinner. I had some shrimp defrosting and a jar of capers that needed using, so I threw together this pasta on a whim. The way the briny capers and sweet tomatoes melded with the garlicky shrimp made us both stop mid-bite and look at each other—it was one of those happy kitchen accidents that instantly became a regular in my rotation.
What I love about this dish is how it balances bright, tangy flavors with that comforting pasta satisfaction. You get the juicy burst of cherry tomatoes, the sharp punch from capers, and tender shrimp all coated in a light, garlic-infused sauce. It’s the kind of meal that feels fancy but comes together in about 30 minutes, which is perfect for weeknights when you want something special without the fuss.
If you’re new to cooking seafood, this recipe is a fantastic starting point. Shrimp cook quickly and are forgiving, and the rest of the ingredients are simple pantry staples. I’ll walk you through each step so you can recreate this Mediterranean-inspired comfort food with confidence. For a fun twist on classic comfort food, try our hearty hobo casserole with ground beef and potatoes.
Recipe Overview
Cuisine: Mediterranean-inspired
Category: Main Course
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
What You’ll Need
When I first started making shrimp pasta recipes, I’d sometimes grab canned tomatoes instead of fresh, and while it works in a pinch, I’ve found that ripe cherry tomatoes roasted until they burst give the best flavor and texture. Look for tomatoes that feel firm and have a deep red color—they’ll sweeten up beautifully when cooked. For the capers, I prefer the brined kind over salted; just give them a quick rinse to tone down the saltiness.
You’ll need a large skillet or wide pan to cook the shrimp in a single layer, which helps them sear properly instead of steaming. A good pair of kitchen tongs makes tossing the pasta easier, and if you have a microplane for zesting the lemon, it’s worth using for that extra citrus kick.
INGREDIENTS
I like to get all my ingredients measured and ready before I start cooking—it makes the process so much smoother. One evening, I was rushing and added the garlic at the same time as the shrimp; it burned slightly and gave a bitter edge. Now I always prep everything first, and it turns out perfectly every time.
- 12 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 3 tbsp capers, rinsed
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 1/4 cup fresh parsley, chopped
- 1 lemon (zest and juice)
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
PREPARATION
If you’re nervous about overcooking the shrimp, here’s a tip: they’re done as soon as they turn pink and opaque, which usually takes just 2–3 minutes per side. I’ve made this for friends who are hesitant about cooking seafood, and they’re always surprised by how simple it is to get restaurant-quality results at home. For another crowd-pleasing dessert option, check out our decadent blueberry cheesecake crumb cake.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, pat the shrimp dry and season with salt and pepper. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink. Remove and set aside.
- In the same skillet, add the remaining oil and sauté garlic for 1 minute until fragrant. Add cherry tomatoes and cook for 5–7 minutes, until they start to soften and release their juices.
- Stir in capers, white wine, and red pepper flakes. Simmer for 3–4 minutes until the wine reduces slightly.
- Return the shrimp to the skillet, add the cooked pasta, and toss everything together. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Finish with lemon zest, lemon juice, and parsley. Taste and adjust seasoning as needed. Serve immediately.
NUTRITION INFORMATION
- Calories: 420 per serving
- Protein: 28g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 3g
- Sugar: 4g
Customizing Your Shrimp Scampi
This recipe is wonderfully adaptable. If you don’t have white wine, you can use chicken or vegetable broth with a squeeze of lemon for acidity. For a creamier version, stir in a couple tablespoons of heavy cream or Greek yogurt at the end. I’ve also added handfuls of spinach or arugula for extra greens—they wilt quickly into the warm sauce.
Tangy Capers & Tomato Shrimp Scampi – Mediterranean Vibes Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Tangy Capers & Tomato Shrimp Scampi – Mediterranean Vibes Recipe!
Nutrition Information
Pairing Suggestions
This shrimp tomato pasta pairs beautifully with a crisp green salad dressed in lemon vinaigrette or some crusty bread to soak up the sauce. For drinks, a chilled glass of the same white wine you cooked with complements the tangy flavors perfectly. If you’re serving a crowd, it’s easy to double the ingredients in a larger pot.
Storing and Reheating Tips
Leftovers keep well in an airtight container in the refrigerator for up to two days. To reheat, gently warm the pasta in a skillet with a splash of water or broth to revive the sauce. Avoid microwaving, as it can make the shrimp rubbery. This dish doesn’t freeze well due to the seafood, so it’s best enjoyed fresh. For a perfect make-ahead frozen treat, try our cool and creamy frozen yogurt bites that kids absolutely love.
FREQUENTLY ASKED QUESTIONS
Can I use frozen shrimp?
Yes, just thaw them completely in the refrigerator overnight or under cold running water before cooking. Pat them dry thoroughly to ensure they sear properly.
What if I don’t have capers?
You can substitute chopped green olives or skip them, but the capers really give this dish its distinctive tangy kick that balances the sweetness of the tomatoes.
Is this recipe gluten-free?
Absolutely—just use your favorite gluten-free pasta. I’ve made it with brown rice linguine, and it works wonderfully.
Conclusion
This Tangy Capers & Tomato Shrimp Scampi – Mediterranean Vibes is one of those recipes that feels both effortless and impressive. Whether you’re cooking for yourself or sharing with loved ones, it brings a touch of coastal comfort to any table. I hope it becomes a go-to in your kitchen just like it has in mine. For more easy dinner ideas, explore our collection of shrimp recipes.