Garlic Shrimp & Roasted Tomatoes
Think shrimp scampi, but with the added sweetness and acidity of tomatoes. Inspired by a recipe learned from her dad, Chef Vanessa sautés plump, succulent shrimp in a buttery sauce rich with garlic, shallots, white wine, tomato paste, and spices. Then she spoons a hearty portion over creamy mashed potatoes, enriched with butter, heavy cream, and tangy grated Pecorino cheese, and adds juicy roasted cherry tomatoes and a shower of fresh parsley for an extra pop of flavor and color. Best of all: This indulgent combination clocks in at a sensible 530 calories.
Nutritional facts
Protein
27g
Carbs
31g
Calories
530
Fat
32g
Ingredients
Pecorino Cheese, Half and Half, Cherry Tomato, Canola and Olive Oil Blend, Butter, Cajun Spice, Old Bay Seasoning, Shrimp, Tomato Paste, Garlic, Kosher Salt, Yukon Potatoes, Smoked Paprika, White Wine, Italian Parsley
Reviews
4.4
Based on 1389 reviews
Rayssa · 04/24/25
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About Vanessa Cantave
Vanessa Cantave, a passionate chef and entertaining expert, found her culinary calling after leaving a successful career in advertising and graduating from the French Culinary Institute. Born to Haitian parents in New York City, Vanessa's childhood was influenced by her mother's fascination with the abundance of food in American supermarkets and her father's love for budget-friendly dining. Vanessa's culinary journey began with a childhood attempt at making meatloaf, sparking a lifelong love for cooking and entertaining.
Despite initially studying political science at James Madison University, Vanessa's passion for food remained constant, leading her to eventually pursue her culinary dreams in New York City. Vanessa's diverse culinary experiences, from her family's kitchen to her time at culinary school, shaped her approach as a private chef and caterer. With a focus on the finer details, she creates unique and memorable dining experiences, emphasizing that "Love is in the details." Sixteen years into her culinary journey, Vanessa continues to thrive in the world of food, reflecting on her decision to become a chef as the best and most rewarding choice of her life.
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