Reviewed: Oct. 19, 2009

Wonderful dish! I will be making it again.

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Reviewed: Sep. 27, 2009

I have made this recipe so many times that I actually got burned out on it. I have not eaten it in about two years but I am going to make it for dinner tonight. This really is a simple and fabulous dinner to make. I am with some reviewers, though, that half a cup of butter is bit much, so I use olive oil instead and only enough butter to give it the rich taste that this dish needs. To anyone who is considering making this recipe, I say bon appetit!

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PHERTYL

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Reviewed: Sep. 9, 2009

Delicious and fast recipe. I added extra garlic and some garlic salt. I didn't have red pepper flakes som I added tabasco sauce instead.

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Delia

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Reviewed: Dec. 9, 2008

EXCELLENT DISH!!! Very good after I did some minor changes to the original recipe. First used twice as much wine, dijon mustard, and cilantro instead of parsley. Added Parmesan cheese and about 2 tsp of corn starch to make it a little thicker. Came out Perfect! Will make this one again and again. OH and served it with Orzo.

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KCreek

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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Reviewed: Nov. 11, 2008

we love shrimp but this just wasn't very good. I followed the directions and served it over rice - it was truly missing something

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GCPate

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Oct. 11, 2008

This turned out much better than I expected. I used Jack Daniel's Horseradish mustard and Sauvignon Blanc wine and the dish had such a lovely wine and spice kick that I wish I had had some crusty French bread or rice for the remaining sauce. Incredible!

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MYNXEE

Cooking Level: Intermediate

Home Town: Irvine, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 12, 2008

Another wonderful dish!! I tend to add more spices than normal, and I added a little too much red pepper flakes, but was still fantastic! Just hot! I added a little more wine than called for, threw in some orange and green peppers for color along with tomato chunks, and served it on basmati rice. Delicious!!

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Eddie

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Reviewed: Sep. 1, 2008

I had wished the sauce was thicker for pasta but the flavor was outstanding. Will make again.

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JZINOLA

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Jun. 18, 2008

easy - just melt butter, saute garlic, add spices/mustard/wine, add shrimp, cook and voila. make w/pasta.

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Stephanie Theodore

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Reviewed: May 22, 2008

We loved this recipe! Added a few personal touch for our taste buds and my husband & I thoroughly enjoyed it. I used dijon mustard, 1 cup of wine instead of the half, added cilantro & the juice of half a fresh lemon as well as a tblspn of maple syrup to cut the tang of the mustard and lemon, then served it on a bed of fresh spinach pasta. Yummy! This is sure to be one of our regular dishes.

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Roxy

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Reviewed: May 5, 2008

This recipe turned out way better than I expected. The flavor was great-I didn't have any white wine so I used a small amount of white wine vinegar but it didn't seem to matter much. All in all, a very good recipe!

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Shinkah

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2008

Simply awesome.

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murph

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

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Reviewed: Nov. 5, 2007

This is an outstanding recipe! Needed a quick dish for company and it was a BIG HIT! I made a little adjustment by adding a couple of tablespoons of olive oil with the butter, used 1/3 cup of white wine and splashed in the juice of half a lemon...yuuummm! The mustard gave it just the right "zip". Can't wait to make it again.

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Nonni

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Reviewed: Nov. 3, 2007

Good recipe...but I added more garlic, more lemon-pepper seasoning and used Dijon mustard. Left out the red pepper; that can be added to taste later.

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KNADELA

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Reviewed: Aug. 30, 2007

Very tasty. I added corn starch to thicken the sauce. I also added extra red pepper for added spice. Served the shrimp and sauce with pasta.

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Nicole

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Reviewed: Jul. 17, 2007

Very good. I did not measure ingredients but I know I ended up using more garlic and more fresh parsley. I also wanted a creamier sauce for dipping a crusty bread so I added about a half a cup of heavy cream to the wine (used Chardonnay - use a wine that you like as a glass goes well with this dish) and butter. (The treadmill was defintely used after this one.) Served over pasta noodles. Thanks

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LESLEYfromWI

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Reviewed: Jul. 3, 2007

I thought this was very good and the flavors (though appearing to be a strange combination when read originally) went very well together. I did not find it over powering and will make it again as my husband really enjoyed it as well. I doubled the garlic and lemon pepper as I always do.

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MURoxygirl

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Reviewed: Feb. 21, 2007

Really really yummy recipe. I didnt have lemon pepper so I used fresh lemon juice and ground black pepper, substituted dijon mustard instead of yellow, used White Zinfandel as my wine. Served over rice and squash. Would make again. Thanks!

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Allison

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Reviewed: Feb. 6, 2007

Excellent, used dijon mustard as suggested, it was absolutely wonderful. I have been looking for a recipe like this. Much better than scampi. Thank you so much. My husband even admitted he liked it better than batter fried. Will do this one again and again.

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