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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karen

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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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Lysa

Cooking Level: Intermediate

Home Town: Clermont, Florida, USA

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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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CALLINN

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Winter Garden, Florida, USA

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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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Sarah D.

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2009

Delicious!! Excellent flavor!!

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emskwared

Cooking Level: Intermediate

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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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akime1027

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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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ryann

Cooking Level: Intermediate

Home Town: Kelseyville, California, USA

Living In: Seymour, Texas, USA

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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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Cat

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Reviewed: Sep. 2, 2009

very easy and quick..very buttery...

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LINDAANA

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Reviewed: Aug. 31, 2009

I thought that this was good. My husband likes the traditional way to make shrimp scampi much better, but I really enjoyed the different flavor (the djion) and it seemed a bit healthier than the versions that the shrimp is sitting in a bath of butter. I used precooked shrimp, which made the shrimp a bit overcooked in the end, next time I would buy raw. (but that is what I had on hand) Overall good recipe.

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StarterCook

Cooking Level: Intermediate

Home Town: Port Washington, Wisconsin, USA

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Aug. 30, 2009

This was the easiest recipe out there. I made it exactly. It turned out fabulous. I paired it with the lemon linguine and great green salad recipes from this site. They all have simliar ingredients and went well together. It's a keep. Oh, and it made a lot!

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ROSIESTOES

Cooking Level: Intermediate

Living In: Prescott, Arizona, USA

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Reviewed: Aug. 27, 2009

Simple and yummy! I reduced the cook time to 8 minutes and that was definitely sufficient. The sauce is delicious served over pasta. I'll definitely be making this again. Husband said it was restaurant quality and worthy of serving to dinner guests.

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RDRABEN

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Reviewed: Aug. 27, 2009

So many reviews you read start out, "I changed a few things" to the point it is a different recipe. I made this exactly the way it was written, and found it extremely good. Now I will experiment.

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JimL

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Reviewed: Aug. 26, 2009

Outstanding! Definitely a twist on "traditional" scampi. The mustard is the secret. Family loved it... Had no leftovers. Will definitely make again..and again...and...

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Speedracer41672

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Reviewed: Aug. 25, 2009

Easy and yummy! If you don't like mustard, I would recommend reducing the amount because you can definitely taste it. I also dipped some veggies in the sauce and roasted them seperately for a buttery, garlicky side.

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THEMUNCH_TX

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

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Reviewed: Aug. 22, 2009

This is my husbands favorite recipe, and I am not about to tell him how fast and easy it is! Just let him keep thinking I am wonderful and that's why he gets it so often!Great dinner to throw together when you are tired :)

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petey

Cooking Level: Expert

Home Town: Tehachapi, California, USA

Living In: Princeton, Oregon, USA

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Reviewed: Aug. 17, 2009

This was so fast and easy. Would have been super fast if I hadn't had to devein all the shrimp (picky little girls). I didn't have dijon mustard so I used a little regular, and was worried that it wouldn't be good, but it was delicious. My kids gobbled it down and wanted more (next time I will make four pounds for our bunch!)

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Jennifer in TN

Cooking Level: Expert

Living In: Shelbyville, Tennessee, USA

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Reviewed: Aug. 16, 2009

the dijon gave it a nice depth

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stephanie

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Reviewed: Aug. 11, 2009

No way to give 4 1/2 stars so we went to 4 on this one. Very tasty but it was missing something - not sure what, though. I was worried that the Dijon Mustard would ruin it - and hubby hates mustard - but I used it anyway and I think it really added a lot of flavor and depth - and you didn't really know it was there. Made one small change - I added about 2-3 Tabsp. of Sherry to the sauce. I served it over rice because I had some in the rice cooker. It was very good - hubby liked it.

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DinnerDiva

Cooking Level: Expert

Home Town: New Castle, Pennsylvania, USA

Living In: Saint Augustine, Florida, USA

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Reviewed: Aug. 11, 2009

This bake was really good - I served mined over linguine. I'd make a few changes for next time - i.e. more lemon juice and spices - but overall, very tasty and easy! We will be making this again.

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