Reviewed: May 31, 2009

This was good. I thought it was too salty, but it was good. I'll just make some minor adjustments next time. Thanks

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Kell Bell

Cooking Level: Intermediate

Home Town: Culpeper, Virginia, USA

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Reviewed: May 30, 2009

This was so easy and delicious. i would deffinately use less butter next time, but it was still great. i asked my boyfriend i could do to make it better, he said "more shrimp". haha!

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dragon1211

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Reviewed: May 27, 2009

This was awesome! I used 1/2 cup butter and a splash of white wine as other suggested. I also sprinkled old bay on the shrimp before cooking. Serve over a thin pasta with parm cheese. Did I say this was awesome?!

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Annie B

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 27, 2009

Wow this was amazing. I did not change the ingrediants but I did change the cooking method. I only had 1 lbs of shrimp, so after I mixed the sauce I used half for the shrimp and tossed the rest with 1 box of cooked angel hair pasta also mixing in about a cup of reserved cooking water. It was 80 degrees that night so I poured a little more than half of the remaining sauce over the shrimp and let marinade for 30 min. I then skwered the shrimp and grilled them basting with the remaining marinade. Perfect summertime dinner or lunch. I will make again and again and maybe in the fall or winter I will bake in the oven and try that way.

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Melissa

Cooking Level: Expert

Living In: Mundelein, Illinois, USA

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Reviewed: May 26, 2009

I love this recipe! The flavors are so good and it is really easy to make. I add it to freshly cooked pasta (linguini, etc) to make a great meal. It seems too plain without the pasta and has plenty of sauce to coat the pasta well. I get rave reviews evertime I make it.

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Christina

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

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Reviewed: May 20, 2009

I didn't have to time to bake the shrimp (and didn't really see the point of doing so) so I just threw my thawed raw jumbo shrimps into the butter mixture, and simmered til they were pink. This was an ok meal - needs more garlic and seasoning though. I won't make this again. Thx anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: May 18, 2009

When it comes to food, my boyfriend is incredibly picky. This is the first dinner I have made him where he said "very good." And he even said it a few times. I'm new to the whole cooking thing and in the almost 2 years we've been together, this is the best response I've gotten from him. I didn't give it a 5 because I think with a few more tweaks (more garlic and more mustard) it will be even better.

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HeatherB

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Reviewed: May 17, 2009

Quick, fast and delicious is all I can say about this one! I did add cayenne and extra old bay !

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: May 15, 2009

All I can say is, AMAZING. I went with half the mustard, and I'm glad because it was just enough without being overpowering. I didn't alter the recipe in any way, and I felt like there was the perfect amount of liquid to it. This is a new go-to recipe for us. I used frozen, pre-cooked shrimp so I cooked for just a few minutes, but you wouldn't have been able to tell. Not at all "fishy" like some restaurant scampi can be. Super easy and you will not regret it!

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SARLYNN77

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Reviewed: May 14, 2009

Very good! Another family favorite. The kids enjoyed. I used frozen shrimp because that is all that is available to us. Very easy to make. I didn't have enough!

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: May 10, 2009

I made this today for a mother's day lunch and I thought it was DELICIOUS. Only change I made was to use 1 TBS of the mustad and it tasted great. Thank you so much for this EASY and DELISH recipe.

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Kimmy K

Cooking Level: Beginning

Home Town: Kings Park, New York, USA

Living In: Holbrook, New York, USA

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Reviewed: May 5, 2009

This was very good. The dijon mustard gave it a nice tangy flavor. My husband loves shrimp scampi so I will be making this a lot.

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JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: May 2, 2009

Simply delicious and easy to prepare. I followed recipe exactly. I wouldn't change a thing.

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DLBH5

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Reviewed: May 1, 2009

This is a yummy recipe! I tried it on shrimp and then again with flounder. Both times it was delcious. What I liked about this recipe was the fact that it was quick and easy and yet very yummy. I added a dash of red pepper flakes to notch up the zing factor!

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Rebecca

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: May 1, 2009

The best shrimp scampi I have tried. Delicious!

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Apr. 24, 2009

My hubby, 2-year old daughter and I really enjoyed this tossed with pasta. Next time I will reduce the butter, add a bit more spice and add some parmesan cheese. Thanks!

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Audrey's mom

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2009

My husband loved it! I added a little more spice and less butter. Thanks so much

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Mizpeache

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Reviewed: Apr. 19, 2009

I made this last night and it was a hit. Served it over pasta (all I had was fettucine) and it turned out fabulous. The leftovers I also added some parmesan cheese before baking. Will definitely make this again!

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trini

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Reviewed: Apr. 16, 2009

I thought the recipe was good, but it lacked a little zest for us at the dinner table. I think next time I will reduce the butter as other reviewers suggested and may add a dash of garlic salt along with the garlic. Other than that I thought it was good, but not the greatest shrimp scampi I have ever had, thus only 4 stars for me.

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jaythecook

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Richmond, Virginia, USA

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Reviewed: Apr. 11, 2009

SO tasty and easy to make, LOVE this recipe. The first time I made this I added a splash of white wine but it is just as good without it if you don't have it handy. Also, I used the full amount of butter with this recipe. The first time I used Imperial butter, but the second time I used real butter. I think the Imperial butter actually gave a better flavor but again it is just as yummy either way. The sauce is great to dip lightly toasted french bread (I just let it crust a little bit in the oven after removing the dish). Don't hesitate to make this dish it is so simple, fast and easy, always gets raves.

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