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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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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Cookin' in NC

Home Town: Concord, North Carolina, USA

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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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Stakely

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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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Amy P.

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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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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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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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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lstevenson

Cooking Level: Expert

Home Town: Columbia, Maryland, USA

Living In: Harpers Ferry, West Virginia, USA

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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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A Anderson

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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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harleygirl58

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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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Kat4662

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Middleton, Nova Scotia, Canada

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Reviewed: Oct. 16, 2009

Delicious!! I reduced the Dijon by half and used dried parsley. MMM!

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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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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debbie

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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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jencooks22

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Reviewed: Oct. 12, 2009

AWSOME...very easy and very yummy!

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spatterson

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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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Teresa

Cooking Level: Beginning

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Reviewed: Oct. 6, 2009

What a delicious sauce this makes for shrimp. I did a quick saute of some red and green pepper strips, onion and mushroom and added that to the shrimp before baking. I subsituted a little olive oil for the butter just to make it a little less decadant. I served it over spaghetti. My husband raved about it. Will definitely be making this again.

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peebsy weebsy

Cooking Level: Expert

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Reviewed: Oct. 1, 2009

Made this for dinner last night with a few changes. I only had a pound of shrimp and I removed the tails, plus I added some cut up fresh asparagus. I then served it over jasmine rice. It tasted SOOOO good as left overs the next day. My husband loved it. The only reason I gave it 4 stars is the use of so much butter. There has to be a healthier way to make this sauce! :)

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amycook

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2009

Made this recipe exactly as printed. It was "WONDERFUL". If I were to do anything different, I would add a little more garlic. But, it is absolutely great just as it is!!

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Chickieo

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Reviewed: Sep. 29, 2009

This was great. Made it exactly as directed and served over rice. Mmm Mmm Good.

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CATLICKS

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Spokane, Washington, USA

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Reviewed: Sep. 26, 2009

Very good.I made enough to try on angel hair pasta and rice pilaf, both were great . No leftovers... no complaints ! Thanks for the recipe.

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Donny D

Cooking Level: Expert

Home Town: Caspian, Michigan, USA

Living In: Augusta, Georgia, USA

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Reviewed: Sep. 26, 2009

This was very tasty & I will make again. I sauteed the garlic in 1/2 cup butter & spices. Next time I'll use even less butter & add broth instead. I also used fresh tomatoes & fresh parsley. I used a tbs. of spicy brown mustard because I was out of Dijon, but this added a great flavor. I also added about 1/2 cup white wine...this took it to an entire new level. Combining & cooking everything in a skillet was much easier. I used multi grain pasta & you couldn't even tell the difference because it was so flavorful. Toss everything together with fresh parmasan. We loved it! Its a must try!

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