Reviewed: Mar. 12, 2010

I will make this again, and again, and again! If you are looking for a Red Lobster type of recipe, this is not the one. However, this is a scrumptious meal. I added butter to the oil, and that worked well. Next time, I will put a tiny bit more garlic, but this is my personal preference. My kids looooooved the shrimp and ate them all! They also loved watching the fire in the pan (I had fun setting the alcohol on fire ;-D) I served the shrimp with a side of buttered pasta. Yummy! This was wonderful.

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9 users found this review helpful

Reviewer:

Reviewed: Mar. 5, 2010

This is an outstanding shrimp recipe. I had extra people so first I browned some cod cakes and placed in over and then did the shrimp as specified - what a great combination. Everyone raved, they think I am a genius!

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9 users found this review helpful

Reviewer:

mncaroz

Reviewed: Feb. 21, 2010

I could not believe how good this was. Here's a few tips: This recipe goes really quick - have all your ingredients pre-measured and ready to go. This will not produce a lot of sauce so you may want to plan to have it "with" instead of "over" something. I think I should have made rice pilaf or something that would not compete with the main dish.

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9 users found this review helpful

Reviewer:

Sunny

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Reviewed: Feb. 11, 2010

YUM!!! I followed most of the directions. I only used one pound of shrimp, since we actually made this for two but I kept the other ingredients the same. I didn't cook the shrimp for 5 mins, probably closer to 3, since 5 mins seemed like a lot. I added the white wine and not the brandy and didn't bother putting it under the broiler. I'm not sure what that adds. I served over whole wheat linguine (added a bit of olive oil over it first) and topped with some crushed red pepper and fresh parmesan. Not too time consuming and very tasty. We will definitely add this to our regular rotation!

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6 users found this review helpful

Reviewer:

ALISSAKS

Cooking Level: Expert

Home Town: Melrose, Massachusetts, USA

Reviewed: Jan. 31, 2010

just delicious. i couldn't ignite the brandy with only 2 tablespoons, so i added a bit more and then ignited, then i reduced it a bit in the pan before pouring it back over the shrimp. I also added just a few shavings of parmesan over the top before broiling. It was beautiful and an unbelievable hit at our dinner party.

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7 users found this review helpful

Reviewer:

lev96

Reviewed: Jan. 24, 2010

I've been looking for a great scampi recipe, and I think with a little tweaking this might be it. I followed the recipe to a T, with good results. I'm not sure the flour is completely necessary, and next time I would definitely double the sauce. I think I'll try this one again...

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4 users found this review helpful

Reviewer:

Ambo

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

Reviewed: Dec. 20, 2009

we fell in love with this recipe the first time we tried it. I usually add a bit more garlic since we are garlic lovers, but its easy and tastes so good that it absolutely is the best shrimp scampi. We usually serve it with a pilaf and a nice salad or broccoli.

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6 users found this review helpful

Reviewer:

suep16

Reviewed: Dec. 5, 2009

I made this for a small dinner party and I'm so glad I did! I will definitely make this again and again.

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3 users found this review helpful

Reviewer:

CARTOONRCKR

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Mountain House, California, USA

Reviewed: Nov. 4, 2009

Great meal! We love it!

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Reviewer:

JenCosta

Cooking Level: Intermediate

Home Town: Chagrin Falls, Ohio, USA

Living In: Bend, Oregon, USA

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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6 users found this review helpful