Tangy Capers & Tomato Shrimp Scampi – Mediterranean Style Recipe

Last summer, I found myself staring at a half-empty jar of capers and some leftover cherry tomatoes after a Mediterranean-inspired dinner party. Instead of letting them languish in the fridge, I decided to experiment with a quick shrimp pasta. What emerged from my kitchen that evening was so delicious, it immediately became a regular in our dinner rotation. This dish perfectly balances briny capers with sweet tomatoes and succulent shrimp.

If you’re looking for a seafood pasta that feels fancy but comes together in under 30 minutes, you’ve found your match. The combination of flavors in this Tangy Capers & Tomato Shrimp Scampi – Mediterranean Style will transport you to a seaside Italian village, even if you’re just at your kitchen table on a Tuesday night. For another quick dinner option, try our slow cooker sloppy joes recipe that practically cooks itself.

Recipe Overview

Cuisine: Mediterranean-Italian Fusion
Category: Main Course
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people

What You’ll Need

When I’m shopping for this recipe, I look for wild-caught shrimp—they tend to have better flavor and texture than farmed varieties. For the capers, I prefer the smaller nonpareil variety packed in brine rather than salt, as they’re more versatile. Don’t stress if you can’t find fresh basil; a good quality dried basil works in a pinch, though the fresh herb really makes the dish pop.

You’ll need a good skillet or sauté pan for cooking the shrimp and sauce, plus a pot for your pasta. Having your ingredients prepped before you start cooking makes the process smooth and enjoyable rather than frantic.

INGREDIENTS

I once tried to make this while simultaneously helping my kid with homework and let’s just say… the garlic suffered. Now I make sure everything is chopped and measured before I even turn on the stove. The aroma of garlic sizzling in olive oil is one of life’s simple pleasures when you’re not distracted by algebra.

• 1 pound large shrimp, peeled and deveined
• 8 ounces linguine or spaghetti
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 3 tablespoons capers, drained
• 1/2 cup white wine
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

PREPARATION

The first time I made this, I overcooked the shrimp because I got distracted answering a work email. Learn from my mistake—shrimp cook quickly and become rubbery if left too long. Keep your attention on the pan during those crucial cooking minutes, and you’ll be rewarded with perfectly tender seafood. If you’re looking for a dessert to follow this meal, our fudgy chewy brownies are always a crowd-pleaser.

1. Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add garlic and red pepper flakes, cooking for 30 seconds until fragrant. Add cherry tomatoes and cook for 3-4 minutes until they begin to soften and release their juices.
4. Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes until slightly reduced.
5. Stir in capers and return shrimp to the skillet. Add the cooked pasta and toss everything together, adding reserved pasta water a tablespoon at a time if the sauce seems too thick.
6. Remove from heat and stir in fresh herbs. Season with salt and pepper to taste. Serve immediately with grated Parmesan if desired.

NUTRITION INFORMATION

• Calories: 420 per serving
• Protein: 28g
• Carbohydrates: 48g
• Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 180mg
• Sodium: 580mg
• Fiber: 3g
• Sugar: 5g

Customization Ideas

This recipe is wonderfully adaptable based on what you have available. I’ve made it with spinach stirred in at the end, added artichoke hearts for extra Mediterranean flair, and even substituted zucchini noodles when I wanted a lighter version. The basic formula of tangy capers, sweet tomatoes, and garlicky shrimp works with numerous additions.

Wine Pairing Suggestions

A crisp Sauvignon Blanc or Pinot Grigio complements the briny capers and bright lemon in this dish beautifully. If you prefer red wine, a light-bodied Pinot Noir won’t overpower the delicate shrimp. For non-alcoholic options, sparkling water with a squeeze of lemon or iced herbal tea both work wonderfully.

Leftover Magic

Any leftovers make a fantastic lunch the next day—the flavors actually deepen overnight. I sometimes chop the leftover pasta and shrimp mixture and stuff it into bell peppers, then bake until the peppers are tender for a completely different meal experience. For another great low-carb option, check out our keto chicken quesadilla recipe that’s perfect for quick lunches.

FREQUENTLY ASKED QUESTIONS

Can I use frozen shrimp?

Absolutely! Just make sure to thaw them completely in the refrigerator overnight or under cold running water before cooking. Pat them dry with paper towels to ensure they sear properly rather than steaming.

What if I don’t have white wine?

You can substitute with chicken or vegetable broth plus an extra tablespoon of lemon juice. The wine adds acidity and depth, but the dish will still be delicious with this substitution.

How spicy is this recipe?

The red pepper flakes add a subtle warmth rather than intense heat. If you’re sensitive to spice, reduce them to 1/4 teaspoon or omit entirely. For more kick, add an extra pinch when serving.