The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 29, 2009
This was great. Made it exactly as directed and served over rice. Mmm Mmm Good.
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Cooking Level: Expert

Home Town: Anaheim, California, USA
Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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Cooking Level: Expert

Home Town: Caspian, Michigan, USA
Living In: Augusta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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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Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 25, 2009
Great for the surf in a surf and turf dinner! I usually only have the appetite for a few shrimp, but with this recipe I had more than 15!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 25, 2009
I thought this was great and very easy to make. I served it with rice and a veggie. I'm sure I will make this again.
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Cooking Level: Intermediate

Living In: East Liverpool, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 24, 2009
Husband was away so I got to enjoy my seafood! This recipe was delicious!!! I even forgot the lemon juice and it was still great. Will make this again.
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Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 20, 2009
Delicious...I doubled the recipe for an office potluck...it is much easier than the scampi recipe I usually make. I was out of dijon, so subbed a bit of honey mustard. My co-workers, who have sweet tooths, loved it. I will use the dijon next time! thanks for a great dish.
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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 19, 2009
This recipe was delicious. I love Shrimp Scampi and this tasted like one you would get from a restraunt!!! I didn't have mustard though so I didn't have that in the recipe. Also I used I can't believe it's not butter to make it healthier. I also didn't have fresh parsley so i used a pinch of dried parsley insead (note:I made 1 serving). Also I got my shrimp pre cooked so I just heated it up in the pan with other ingredients and it was delisious. I am definatly making this again. 100 Stars!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 17, 2009
I had high expectations of this recipe based on the reviews, but we were underwhelmed. If I make it again, I'll cut the amount of butter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 15, 2009
Best scampi ever had...better than Red Lobster this weekend....Used 2lb bag frozen deveined large shrimp, 1 cup butter and 1/4 cup olive oil...came out super!!!
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Cooking Level: Intermediate

Home Town: Clermont, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 11, 2009
This was so easy and so delicious. Halved the recipe since I only had 1 pound of shrimp and there are only three of us. It was just enough. I didn't change a thing and we all loved it. As someone else suggested I served it with the Lemon Linguine from this site. I added a couple of handfuls of fresh arugula and spinach to the pasta during the last minute of cooking. I also added a handful of chopped tomato. I needed some sort of vegetable and this worked well. Will definitely be making this again.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Winter Garden, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 8, 2009
Cut dijon in half; glad I did that, gave just the right amount of zip. Used frozen shrimp (thawed), cut baking time to 7 minutes. Served with long grain & wild rice and green beans. Way too much butter for rice, but would've been a good amount if served on pasta. Will make again with little changes.
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Cooking Level: Intermediate

Living In: Grandville, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 7, 2009
Delicious!! Excellent flavor!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 7, 2009
This is the best shrimp scampi I have ever had in my whole entire life. Better than any restaurant that I've ever been too! Thanks so much for this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 3, 2009
This is a fantastic recipe that is best served over noodles. It is so simple and perfect. A great way to make a week night special! I followed the recipe exactly.
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Cooking Level: Intermediate

Home Town: Kelseyville, California, USA
Living In: Seymour, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 3, 2009
This was my first attempt at cooking shrimp and I could not have used a better recipe. Even my 4 and 6 year old asked for more! It was so delicious and soooo easy. I followed the recipe exactly as it said.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 2, 2009
very easy and quick..very buttery...
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