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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Reviewed: Dec. 2, 2006

I wish I would have taken a picture to submit because I thought this was beautifully presented on the platter. The flambee was fun, but this was not the "absolutely best shrimp scampi." I will not make this again.

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3 users found this review helpful

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Phat Cheph

Cooking Level: Expert

Home Town: Bismarck, North Dakota, USA

Living In: Williston, North Dakota, USA

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Reviewed: Nov. 28, 2006

This recipe is amazing. My girlfriend now INSISTS I make it at least once a month! If your looking for a great shrimp scampi recipe, this one will not dissapoint.

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17 users found this review helpful

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Tyler K

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Reviewed: Nov. 21, 2006

This is the closest match to a certain restaurant scampi that I've ever made. It was very good. It will definitely be one of my favorites.

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6 users found this review helpful

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DiAnn Keenan

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

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Reviewed: Nov. 19, 2006

I make this at least once a month and the family (even the picky boys) love it. I use more garlic and sprinkle some parmesan cheese over the shrimp and it really taste incredible. Thanks for the recipe.

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5 users found this review helpful

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Gina'sEast

Cooking Level: Expert

Home Town: Hickory Hills, Illinois, USA

Living In: Hinsdale, Illinois, USA

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Reviewed: Nov. 9, 2006

Wonderful! And, it was awesome flavor. I used green onions, instead of shallots. I didn't have any brandy or wine, but the taste of the shrimp came out fantastic. I added a little parmesan bread crumbs to the sauce and tossed it with the organic pasta....it was simply fantastic! My husband said WOW! on the first bite...Thanks so much, this is definitely a Keeper!! :)

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Vicci

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 11, 2006

Out of this world, I used extra jumbo shrimps and cute them in half, then I added more white then what the receipe called for plus I added fresh lime juice after it was cooked to take a bit of the garlic taste away, and i did not broil it at all. I served it over linguini. It was excellent. My fiance stated that it was better then the shrimp scampi at the restaurant we go to. :>)

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Norma Rivera

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Reviewed: Oct. 2, 2006

kinda greasy

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Nikki

Cooking Level: Expert

Home Town: Windsor, Virginia, USA

Living In: Renton, Washington, USA

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Reviewed: Sep. 30, 2006

Wow. So good. I've doubled the ingredients for the sauce to serve with pasta.

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SUSYTWO

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Reviewed: Sep. 26, 2006

I love this recipe! It's simple and delicious. I try to make a little extra sauce with the shrimp so that the pasta (I use linguine) gets covered nicely. Excellent recipe!

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4 users found this review helpful

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amysrms

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Reviewed: Sep. 17, 2006

I'm pretty sure it was the shrimp, not the recipe, but you really need to get fresh shrimp. Whenever I buy frozen shrimp, the recipes don't quite come out right. Will try this again with FRESH shrimp...

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1 user found this review helpful

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zestychef

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Reviewed: Aug. 21, 2006

This recipe is awesome , i was a bit worried about setting kitchen on fire but flames died quickly no problem....My fiance who loves shrimp scampi said its the best he has ever had and he orders it most times we eat out at restauraunts he also used to work in 5 star restauraunt and the chefs would cook it for him !!! This is the best he claims , the worst part is now he is spoiled and wont take me out to eat to get it because this is really YUMMY THANKYOU for such a fast and easy way to make my fiance amazed that a woman who never even ate shrimp scampi that has 5 small children can cook better than a chef 10 STARS*************

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whispering angel

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Reviewed: Jul. 28, 2006

Perfect. I had a bit of an issue with the brandy & the scrappings, but still very satisfied with this menu as written.

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4 users found this review helpful

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King Cotton

Cooking Level: Expert

Home Town: Neptune, New Jersey, USA

Living In: Bunbury, Western Australia, Australia

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Reviewed: Jun. 19, 2006

This was a great dish! My husband and I both loved it. I added more garlic and more like 3/4 cup of white wine and a 1/4 cup or more of brandy and I nixed the whole catching the alcohol on fire idea. Unlike some other reviewers, I did not feel it needed any butter but maybe that is because I added the extra wine and brandy (!) Definitely a keeper!

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3 users found this review helpful

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small blessings chef

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Jun. 7, 2006

This was really good, but not worth going out and buying brandy and white wine (unless it's bottles you keep on hand). I agree with some that the sauce got too absorbed. A little butter would help.

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sa21spur

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 8, 2006

This recipe went over SO WELL with friends! They loved the flavor! I was so pleased with this!

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Miss Tracy

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Reviewed: May 2, 2006

awesome flavor and texture

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ndurand

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Reviewed: Apr. 16, 2006

This was good so I will give it four stars. The only problem I had was the amount of sauce it makes. The shrimp absorbs all the oil so you are just left with 2T of wine and 2 T brandy. I used all wine (no brandy on hand). It was so dry so I added a half a stick of butter and that brought it up to speed. Just a suggestion. Good overall tho'

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BajaValle

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2006

excellent, my family loved it, thanks for sharing

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3 users found this review helpful

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ramagirl

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2006

The title says it all. Very good and my family always asks me to make this. It's a keeper

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sharyn

Cooking Level: Expert

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Absolutely The Best Shrimp Scampi

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