Reviewed: Sep. 18, 2004

I definitely did something wrong! Mine ended up somewhat gooey. Probably should have shaken a LOT more flour off as well as refrigerating it for a while so that it would stick to the shrimp. Will try it again though, it has promise.

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SKIMAN

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Reviewed: Aug. 26, 2004

I LUV this recipe. I've made this dish so many times (just as is-no changes) and always gets praises and requests for more. Always enjoyed by all. Great flavour all around and easy to make.

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EATDRINKBLING

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Reviewed: Aug. 26, 2004

I thought this recipe was especially greasy and bland. I give it 3 stars only because I accept some responsibility for possibly not doing something correctly. My husband liked it better than I did, but I thought it needed something.

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rowan's mom

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Reviewed: Aug. 21, 2004

flavor is great, but needs more sauce. Try maybe the chicken stock and some wine for that, the flavors are so attractive, the stock and wine should not take away from the "flavor".

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TRISHLEATHERWOOD

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Reviewed: Jun. 10, 2004

GOSH.... how can someone "change" the recipe and then rate it ??? if you FOLLOW this recipe it gets 5 stars.. if you use pasta etc and change it you can NOT rate it based on your expierence.

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VINTAGELADYONE

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Reviewed: Mar. 14, 2004

My wife made this - was really great!

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Benjie

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Reviewed: Mar. 6, 2004

Followed someone else's suggestions to toss brandy/wine with angel hair, and it came out pretty decent. Too much garlic for our taste, and one family member actually had to leave kitchen as they were sauteeing. Took advice of same person and butterflied and refridgerated shrimp prior to cooking. Had no problem with flour as others who did by not taking this advice. Alot of work overall though, and I am not sure I would make again, although mayber I would consider doing again and sticking 100% to recipe's directions and see if I can get it to 5 stars.

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GEOTHOGY

Cooking Level: Intermediate

Home Town: Bayport, New York, USA

Living In: Smithtown, New York, USA

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Reviewed: Feb. 22, 2004

Easy to make, quick to prepare, tastes great, what else could you want!

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GOVI

Cooking Level: Expert

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Reviewed: Jan. 26, 2004

I made this recipe without reading the other reviews (big mistake), I ended up adding more wine and a little chicken broth to make more sauce. I think there is too much flour in this recipe, and the sauce seemed kind of bland.

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TERRIS911

Cooking Level: Expert

Living In: Troy, Ohio, USA

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Reviewed: Jan. 25, 2004

Because of the way I made it I'm only giving it 3 stars, but will make it again and will most likely revise it as it's really a good recipe. I forgot the oregano so that left out some of the flavor. I also put it over too much angel hair pasta so the sauce got sucked up. I do think, though, that there's not quite enough sauce, even if I had used the right amount of pasta. Kramnodrog had a great suggestion about butterflying the shrimp and refrigerating them, but you also need to really make sure you knock off the excess flour or else the sauce will be much too thick. I added sun-dried tomatoes and threw some broccoli into the pasta pot just before it was done, both of which added a nice dimension and color. I really want to try it again but somehow increase the sauce without adding a whole lot more oil...perhaps using chicken stock.

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Robin Seidel

Cooking Level: Expert

Living In: Blairstown, New Jersey, USA

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Reviewed: Dec. 18, 2003

My friends went nuts over this recipe! Served with pasta and garlic bread. So tastey!

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JOULEC

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2003

I am not sure if I did something wrong, but this was only so-so. I served it with rice pilaf but would use plain rice if I were to make it again as the rice overpowered the scampi. I like my scampi a little "saucier".

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DOUCANOE

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Harris, Minnesota, USA

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Reviewed: Aug. 27, 2003

I made this shrimp dish tonight for diner ,followed directions except I used 1/4cup of butter with a 1/4cup olive oil and I only used 1/4cup of parsley everything else was the same,turned out wonderful. I will make this again. My husband thought it was great.

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SHARON44

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Reviewed: Aug. 5, 2003

Delicious dish! I used 2 tbl of olive oil and 2 tbl of butter, half and half in lieu of Brandy, and served with lemon wedges. I did the same thing with Jumbo Scallops - served them over California rice with a salad. So good I plan to impress the in-laws next time they come!

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KIMHOERNER

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Reviewed: Jun. 26, 2003

These shrimp rock! Melt in your mouth! I can't wait to make them again!

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LESLIE A

Home Town: Ventura, California, USA

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Reviewed: Jun. 25, 2003

This recipe was great! I used Old Bay instead of cayenne pepper and also added some lemon at the end. The shallot, parsley, and white wine were delicious, and I used more butter than olive oil. I thought it was pretty easy to make and came out very tasty!

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LMBRAND

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Reviewed: May 24, 2003

This recipe was tasty, but much work. Then the flour from the shrimp came off and made the sauce rather thick. Although is tasted great, I might keep the list of ingredients and combind with another recipe with less steps.

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EMILY_F

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Reviewed: May 24, 2003

This is the best scampi!! I like my scampi with a thick sauce that envelopes the shrimp, not thin and watery, and this fits the bill. I did change a couple of things to fit my taste though. I sauted in butter, added more garlic, omitted the brandy, and added lemon at the end. Still fantastic and yummy. Can not wait to make it again.

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