Shrimp Scampi

This is actually one of our family favorite recipes. Through the years I have made these modifications to suit our tastes. Garlic - yes, more! I always double it, and will even triple it if the cloves are small. Pressing it instead of mincing it will bring out more flavor. Then, I start just the garlic and chicken broth simmering for 5-10 min. to bring out more garlic flavor as well as cook the broth down some and concentrate the flavors. Onions - I double the onions. Also the lemon pepper. After the broth and garlic simmer for their time, then I add the onions and lemon pepper and let it cook 3-5 min. Shrimp - very key to the best flavor is to use fresh, uncooked shrimp, not the stuff that has been frozen in a bag. If you must use the frozen kind, try to use uncooked, as it seems to absorb the flavors better. We don't use the parsley, but do put in 3-4 more chopped green onions at the end, right before serving, and also sprinkle fresh parmesan on it once dished up. Also, be sure to use angel hair pasta, not vermicelli or regular spagetti. It's too delicate a dish for any thicker pasta. Serve with garlic bread and a salad. Yummy.

Overall it was good, but I would change a few things: There was too much chicken broth Fresh lemon juice needs to be added More garlic...you can never have too much.

Gosh, I don't want to be harsh, but this simply reminded me of ramen. Granted, ramen doesn't have shrimp in it, but not hard to throw in some frozen shrimp and end up with the same results for less time. This was easy to prepare, but just not that tasty. Ramen, truly, tastes better.

I followed this recipe exactly and found it lacking in flavor. As someone else mentioned, lemon juice would have been a good addition... extra chicken broth... it just wasn't the flavorful dish I consider a "shrimp scampi". I'd pass on this one.