Reviewed: Nov. 4, 2009

Great meal! We love it!

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JenCosta

Cooking Level: Intermediate

Home Town: Chagrin Falls, Ohio, USA

Living In: Bend, Oregon, USA

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Reviewed: Aug. 27, 2009

Truly a wonderful recipe! Instead of flaming the liquors, we just added it to the sautéing garlic/shallot etc. mix. Also, we put it over angel hair pasta with a tiny bit of extra olive oil poured on top. Superb!

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AmyG

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Reviewed: Jul. 15, 2009

Delicious!!! Thank you so much for posting this.

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Reviewed: Mar. 25, 2009

this is really good! it's a lot of work, but it's worth it.

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MALEA14

Cooking Level: Expert

Living In: Garden Grove, California, USA

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Reviewed: Mar. 9, 2009

Followed the recipe and had a delicious dinner!

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Barb

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Reviewed: Feb. 22, 2009

I truly enjoyed this recipe! I added some scallops and it turned out great!

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Yvette

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Feb. 22, 2009

I've made this a few times for my family and everybody LOVES it!!! I absolutely love this recipe and will continue to make it.

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Renee Z

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Jan. 31, 2009

This was absolutely the best. I made this a few nights ago for my best friend's birthday and this is his favorite dish. He was so pleased and so was I!

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Jana

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jan. 24, 2009

YUM YUM!! This was great, tasted like it was from the well known italian restaurants. I added parmesan after cooking. BEWARE...you will reek of garlic and burp garlic after consuming. This dish will impress your friends. BTW, I am Italian.

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Maria

Cooking Level: Expert

Living In: Elkridge, Maryland, USA

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Reviewed: Jan. 1, 2009

It's the best.

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Taylor Schrum

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Reviewed: Dec. 22, 2008

Delicious. Added a Clove of garlic, and that's all. will make again and again.

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Nate

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 20, 2008

Fabulous recipe...added some chicken to it as well as shrimp over linguine...rave reviews from all who tried...

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sinchaka

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Reviewed: Dec. 1, 2008

I too used less flour, and the sauce came out rich, creamy and flavorful. The white wine added a little zing. Next time I might add a little lemon juice as well. Look no further for your scampi recipe!

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elisa

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Reviewed: Nov. 9, 2008

I tried it as prepared in the recipe and thought it was good though a bit dry. So I added 3 cups of Ragu tomato sauce. It was awesome with the combination of the sauce and the shrimp!

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Kristina

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Pensacola, Florida, USA

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Reviewed: Oct. 21, 2008

This turned out to be a very tasty dish. I took the advise of others and added 1/8 cup of real lemon juice in with the wine and brandy to create more sauce and 2 Tbsp of unsalted butter to the olive oil when sautéing the garlic. I served it with saffron jasmine rice with fresh chopped cilantro. Delicious! Everyone really enjoyed it...even my picky teenager.

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Candy

Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

Living In: Makawao, Hawaii, USA

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Reviewed: Aug. 5, 2008

Good, but not much sauce. Thank God I only cooked shrimp until pink otherwise they'd been tough. I got the 20 shrimp in & it was time to start turning them over. When returning to the pan to heat it was for a minute. Didn't put under broiler also because it would've made the shrimp tough. We did serve over pasta after making more sauce.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Jun. 27, 2008

Yes - it is what it says it is.....THE BEST.

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Jonine

Cooking Level: Expert

Living In: Doniphan, Missouri, USA

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Reviewed: May 24, 2008

I followed the recipe by the book and it turned out fair. Needs double the garlic and about 4 tablespoons of butter along with the juice of one lemon to spice it up. I made a quick garlic cream sauce for the pasta and topped it off with the shrimp. Turned out pretty good. The recipe is a good base receipe to jump off with.

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Lori J

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Reviewed: May 22, 2008

Cooked this just tonight and it was great! We had the shrimp by themselves with steamed broccoli on the side, but these would be real good over pasta, rice or a salad too.

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Reviewer:

lillaurabean

Cooking Level: Intermediate

Home Town: Winlock, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Mar. 14, 2008

This really was fantastic! I squeezed in the juice of one lemon, added some capers... and then before putting it under the broiler I topped it with some freshly grated parmesan reggiano cheese. I'll definitely make this again!

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