The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 17, 2009
Let sit for awhile and the flavors really come up.
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Vee

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 16, 2009
Good base recipe. I couldn't leave it alone. I added shallots, mushrooms, and white wine. I also added some old bay seasoning. Also added clams in the shell. Last five min. I topped with Italian bread crumbs and Italian cheese. Served with a side of Linguini. Very good. Son who doesn't even like seafood, ate it all up!
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Photo by Brigette aka Wine Snob

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 16, 2009
This is a fantastic recipe. My whole family enjoyed it. Thanks
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Cooking Level: Expert

Living In: Springfield, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 15, 2009
we loved it. since it was just for 2 of us, i cut the entire recipe in half. Made exactly as directed, but had to use dried parsley instead of fresh. Husband HATES mustard of all kinds, but you couldnt tell it was in the dish at all. Used Grey Poupon. Served over angel hair pasta. I will absolutely make this again
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Cooking Level: Intermediate

Home Town: Vallejo, California, USA
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 14, 2009
This recipes had the best flavor and tang! The dijon was NOT overwhelming at all. I cut the butter by half and substituted olive oil for the remainder to make it somewhat healthier. Seven minutes in my oven was perfect for the shrimp. I think next time, I will cut the butter in half again (yes, I will definitely make this dish again!). I served it over whole grain pasta. I plan to sprinkle some chopped roma tomatoes on top and add some capers. And maybe some sliced black olives! Thank you, Kimber! This will remain on my list of favorites!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 9, 2009
Quick and easy. The kids loved it. It had a bit too much butter for me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 7, 2009
My husband and I loved this recipe. I followed other users advice and only used half the butter. Absolutely delish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 6, 2009
Loved it!! Prepared the recipe exactly as written and I can't get enough of this dish! Wonderful blend of flavors. A WINNER in my house. Thanx so much for sharing.
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Home Town: Concord, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 6, 2009
This is very delicious! I made this for the in-laws for an appetizer and they couldn't get enough of it. Thank you for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Photo by Amy P.
Reviewed: Oct. 30, 2009
YUM!!! I used medium sized frozen shirmp, thawed. Next time I will definitely cut the butter in half. 10 minutes of cook time is plenty for this size shrimp. This was the best shrimp scampi I have ever had!
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Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Photo by Lauren Vavala
Reviewed: Oct. 29, 2009
I made this exactly as written except I added a dash of white wine because so many other reviews kept saying to. I cut the recipe in half for my son and I but I think I may be making this again tomorrow!!! Delicious and definitely going to be a regular in my house!
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Photo by Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA
Living In: West Haven, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 28, 2009
This is SO Yummy! I couldn't wait till lunch time for my leftovers! I cut the butter to 1/2 cup and added some olive oil instead. I also added about 1/3 cup white wine. I served this over linguine, with a salad on the side. Fantastic!
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Photo by lstevenson

Cooking Level: Expert

Home Town: Columbia, Maryland, USA
Living In: Harpers Ferry, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 22, 2009
I read many reviews that said this recipe called for too much butter. So, I made the sauce as directed but only added half of it to the shrimp. The other half I mixed with 4 Tbl warmed cream cheese and a few teaspoons of bacon bits to create the perfect sauce for a pasta dish to complement the scampi!! Even my picky 7 year old downed it and asked for more! The first time I ran out of food at dinner time in a long time!! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 20, 2009
WOW! This was amazing. However I did make several changes-- enough so that I will add a recipe called Shrimp Scampi Bake II but I just want to give Kimber the credit for the basis of my new favorite recipe and all the reviewers comments which I combined to make an altered version of my own. I never would have thought to "bake" a shrimp scampi but it was so easy and quick! For all you saute skeptics -- don't knock it till you try it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 20, 2009
This is excellent and have made it using scallops as well. Simple and elegant, great for serving to company.
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Cooking Level: Expert

Living In: Middleton, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Reviewed: Oct. 16, 2009
Delicious!! I reduced the Dijon by half and used dried parsley. MMM!
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Photo by LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 15, 2009
This is a very good recipe. I added more garlic an dwhite cooking wine. My husband loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 12, 2009
Super easy and delicious. Didn't have dijon mustard, so I used spicy brown. Tossed with pasta, snow peas and shredded parmesan. Will make again and again this same way!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 12, 2009
AWSOME...very easy and very yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 8, 2009
I incorporated the most helpful review, and I wish I didn't. I think the recipe would have been better with a full cup of butter (Eeek - must hit the gym tomorrow!) and 2 Tbsp of Dijon mustard, as the recipe calls for. The reason why?? The extra sauce is the perfect accompaniment to a full 16oz. box of cooked pasta. The only minor thing I would do is cook the fresh garlic in a wee bit of butter before adding the other ingredients to the saucepan, as the 12-15 minutes in the oven wasn't enough to cook the garlic and it seemed a bit raw. Otherwise, the recipe is PERFECT as is.
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Cooking Level: Beginning

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