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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TheCosmeticQueen

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2008

Definitely not the absolutely best shrimp scampi. Too much flour and no flavor. A shame because it looked delicious!

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Feb. 5, 2008

These were definately not what I expected them to be. I followed the recipe and even went out and bought brandy for these - now I have to find something else to use it for. When I think of shrimp scampi I don't think of breading.

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jessica

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Reviewed: Jan. 27, 2008

Average. I felt like it should have had a little lemon added to it, and maybe some garlic powder in the flour mixture. I think I will give it another shot with some modifications.

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Nicki

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Reviewed: Jan. 22, 2008

This recipe is very good. I wanted to serve this over pasta so I made a small amount of alfredo sauce to add to the pasta and served the shrimp on top. My family loved it..great flavor!

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GMO

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2008

This turned out very well,I used 4 tablespoons chopped onions instead of shallot, but this was fantastic.

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slick

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Reviewed: Dec. 25, 2007

I registered on this site just to rate this fantastic recipe. It was absolutely the best shrimp scampi I've ever had, and it received raved reviews at my Christmas Eve dinner table. I took another reviewer's advice and added some lemon juice into the mix (1/4 lemon) but didn't change anything else. I was not deterred by those who said it wasn't saucy enough. You don't need "sauce" to add to this delicious scampi!

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Marilyn G

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Reviewed: Nov. 19, 2007

I was not incredibly impressed with this recipe, either. I agree that it was missing something...in my case, any sauce? My favorite part of this dish was the angel hair pasta I served it on, which was tossed with just a touch of fresh cream and parsley beforehand. For instances where this does yield sauce, however, I'm sure that would need some improvisation to prevent it from being too greasy. I may try this again with some modifications for move flavor, but the recipe is a good start.

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Reviewed: Nov. 3, 2007

This tastes just like the shrimp scampi we all fork out 20 bucks for at the better restaurants. Now we don't have to!! : )

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audriesaur

Cooking Level: Beginning

Living In: Diamond Bar, California, USA

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Reviewed: Sep. 22, 2007

This was to die for as written. But, I think that I improved upon it by doubling the amount of sauce and substituting Frangelico for brandy.

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Jody

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Reviewed: Sep. 6, 2007

This was a very good recipe! I didn't use Brandy or wine because I didn't have it, but I did squeeze half a lemon in after the spices were ready and added about 4 tablespoons of cut-up butter on top when I broiled it. I will definately make it again, but I might try omitting the flour so it could be more saucy.

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Cooking with Kel

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Aug. 20, 2007

Absolutely delicious! Everyone in my family loved it - even the kids! The recipe didn't call for it, but I added a splash of lemon juice. I served it over a bed of pasta and we all enjoyed it.

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Jacquie Feimster

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Reviewed: Jul. 31, 2007

awesome! I mixed it w/ angel hair and made a lemon butter sauce that was added to the flambe.

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HEATHBAR44

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Reviewed: Jun. 26, 2007

This really is a great shrimp scampi recipe. I did think there was too much parsley though, so i'll cut down on that next time. I'll be making this again, and I definately recommend it to others!!

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Ashley S

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2007

With a few revisions, this recipe is absolutely delicious! I replaced the white wine with lemon juice and added a few extra cloves of garlic. This dish will be served again at my table! Extra yummy!

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Diana

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Reviewed: Apr. 29, 2007

This was good but needed more seasoning and less flour.

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A. Brotherton

Home Town: Tacoma, Washington, USA

Living In: Edmonds, Washington, USA

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Reviewed: Mar. 20, 2007

This recipe had a lot of flavor, but it was almost too rich and intense! I was expecting something a little saucier, too. I think it would be great with a light tomato sauce, but alone it seems to be missing something. I might experiment with this recipe again because the technique was fun!

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Sarah

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Flagstaff, Arizona, USA

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Reviewed: Feb. 16, 2007

This recipe was delicious as is but, I decided to "tweak" it a bit. I added a little sprinkling of seasoned bread crumbs and Parmesan cheese to the recipe, as well as extra garlic. I also splashed in some additional white wine and brandy, then served it over linguine. Wonderful!

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LOVE2COOK4U

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Reviewed: Jan. 10, 2007

Awesome! Only change I did was use 1/2 a small onion b/c I had no shallots. Cooking this is fun and the results are amazing. This recipe doesn't recreate a sauce...so if you want one prepare a butter sauce. I served with angel hair pasta...buttered with parm cheese.

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Mrs. DeCanio

Cooking Level: Intermediate

Home Town: Sidney, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jan. 8, 2007

Didn't really care for this one. My shrimp came out mushy/gooey because of the flour. I may try this one again b/c of the other rave reviews and will adjust my review.

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Kathleen

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Absolutely The Best Shrimp Scampi

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