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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Reviewer:

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

	Cooking Level: Intermediate Living In: Wales, Wisconsin, USA
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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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Jane P.

	Cooking Level: Intermediate Home Town: Ironwood, Michigan, USA Living In: Ishpeming, Michigan, USA
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Reviewed: Jan. 14, 2007

Very good. The only thing I changed was to use dijon mustard as opposed to regular yellow mustard.

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HappyHomemaker

	Cooking Level: Expert Living In: Lashburn, Saskatchewan, Canada
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Reviewed: Dec. 30, 2006

This was a pleasant surprise! Nice change from making shrimp in a more traditional way...the combination of flavors work well together!

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ROMA

	Cooking Level: Intermediate Home Town: Great Mountain, Tortola, British Virgin Islands Living In: Rochester, New York, USA
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Reviewed: Oct. 7, 2006

This was easy and really good! I added onions, left off parsley, and served over angel hair pasta. Yummy!

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Erin

	Cooking Level: Intermediate Living In: Fort Worth, Texas, USA
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Reviewed: Aug. 20, 2006

This meal was quick and easy, very spicy. Marinated the shrimp in the ingridents for a couple of minutes like someone else suggested. While I made a Risotto Milanese (Italian rice) to serve with Shrimp. Family loved it, that I was asked to make some more.

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Carol

	Cooking Level: Beginning Home Town: Brownsville, Texas, USA Living In: San Antonio, Texas, USA
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Reviewed: Aug. 8, 2006

This is a big hit at home. I use dijon mustard for a bit more flavor. I also double the sauce and use a little cornstarch to thicken it up. I serve with rice or egg noodles.

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KIRSTIN99


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Reviewed: Jul. 17, 2006

I didn't like this much -- I made it exactly as directed, so I could be fair in this review, even though I sensed I probably wouldn't like it. I like to taste the seafood instead.

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CHEFSINGLEDAD

	Cooking Level: Intermediate Home Town: San Jose, California, USA
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Reviewed: May 18, 2006

To increase the flavor, I tossed the shrimp with the red pepper, mustard and garlic an hour before cooking. I sauted the shrimp in the butter, then added the wine and the rest of the ingredients. I used a Riesling as my wine. Served it all over pasta.

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