I made this dish for my boyfriend and I and we both thought it was amazing! I did make a couple slight variations based on the reviews of others. In the butter mixture I used significantly more garlic, added a little white wine, and a little salt and pepper. I didn't think the butter was too much at all, it was the perfect amount of sauce. For the bake I added some fresh diced roma tomatoes, some grated parmesan cheese and bread crumbs sprinkled on top. I served it over linguini noodles with a ceasar salad and garlic bread. Yum!!

This is great - the best allrecipes.com dish I've made so far: it's very easy to make and is delicious. The Dijon gives it a subtle "kick". Some very slight changes: I used 2.5lbs COOKED shrimp and scaled all other ingredients to 1.5x what recipe calls for. Also kept in oven for a few minutes longer than recipe calls for. I served over rice -- everyone loved it!

Wow, this recipe was great. I added pasta and veggies to the shrimp and butter mixture. Put it all in the pan added a few bread crumbs (for a little crunch) then baked it all together for about 9 minutes. It was so good I don't think I'll be able to get enough.

This was very easy to make. I took it to a dinner party. Everyone loved it. I should have made a double batch because it went over so well.

This was good. I think the lemon was a little too much. Next time will reduce.

Made as is I think this is a 4 star recipe, with a few enhancements it's definitely a 5. I've made this a few times now and the first time I followed the directions as is. The meal was very good, but it seemed a bit bland to me so I read some other reviews and added some Old Bay Seasoning, diced tomatoes, and doubled the garlic (I love the stuff). Contrary to other reviews I don't think a cup of butter is too much. To top it off I liberally sprinkled Panko bread crumbs and Parmesan cheeze on top. Served over linguini with a side of Italian bread and Caesar salad it was delicious.

Super yummy, easy and easily adjusts to taste. Only changes I made were tons more garlic and lemon; I'm sure it would have been fine without the extras.

I love this recipe. I love what the mustard adds to the dish and I love that you can't taste the mustard. The cook time is way off hence the four stars.

I make this once a month.It always works and is so cheap. A big bag of shrimp from Wal Mart is about $10.00 and makes 2 dinners and pasta or rice and you have an elegant dinner..6 stars.

Yummy! To me it was easier than making on the stove and the shrimp were firmer (which is how we like them). I will make this way from now on. Thanks!

Way too much butter... we doubled the recipe to make extra sauce.. but even without the extra shrimp the sauce was too buttery and bland. We had to throw it into a skillet and add some white wine, onion powder, garlic powder, salt & pepper, and we decided to add some cornstarch to thicken it, as it was too watery. Tasted a bit better with the changes, but we still threw the leftovers away. Would not make again.

Great recipe! Here's a helpful tip: If you serve with garlic bread (hope you do), brush the pieces of bread with the scampi sauce before baking and sprinkle with sea salt. Awesome!

made it just like it said will add garlic salt next time!!

I made this as a side for Christmas Dinner. Served with prime rib. I skewered the shrimps and poured the sauce over them and baked as per instructions. Made a wonderful side dish to my meal. (Prime Rib) I'm only giving it 4 stars because they weren't out of this world mind blowing for me. I think next time I will try spicy mustard. Overall a good recipe.

Spectacular! Made a few changes - added white wine, panko bread crumbs and parm cheese. We didn't have raw shrimp, so I used cooked and it came out tasting very fresh and light. Not greasy, like most scampis. We will definitely make this again!

I know I'm in the minority, but I didn't like this recipe because of the mustard. I only added 1 tablespoon of mustard because I suspected I might not like it and I still thought it was too strong. It was a weird flavor that I'm not used to in scampi dishes.