Reviewed: Mar. 8, 2009

I made this for my family last night and they loved it! Just enough garlic for the adults...not too much for the kiddos! will definitely make again and again. Thanks!

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GreenEyes

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2009

Great flavor. Added a touch of white wine and used cooked shrimp instead of raw. Served mixed in with linguine. Was a hit with the family! Will add to my regular rotation of meals.

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Lindsay

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Mar. 4, 2009

My Family loved it... I added a 1/2 a cup of white wine to the sauce, and served it over noodles =) I will be making this again for sure!!!

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mommybug

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Reviewed: Mar. 2, 2009

Amazing recipe!!!

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Daisy K.

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Reviewed: Mar. 1, 2009

This was a good recipe. I did cut the dijon in half, added about a tablespoon of olive oil, and a small pinch of red pepper flakes. I also increased the garlic just a little and used a little zest of the lemon. I served this over some angel hair, topped with a little Parmesan and garnished with a thin lemon round and some fresh flat leaf parsley.

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collegekid

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

Very good. Followed recipe except substituted one stick of butter with "New Balance". Served with saffron rice and a side sald. Easy and tasty!

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MRSDAWG1

Cooking Level: Expert

Home Town: Fremont, Nebraska, USA

Living In: Waco, Texas, USA

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Reviewed: Feb. 25, 2009

As I was making dinner for one, me, I followed the recipe but 'eyeballed' the amounts. I had jumbo shrimp in the freezer which I defrosted. Using 5 shrimp, I used 1 heaping tablespoon of Dijon mustard, fresh lemon juice, approximately 1 tablespoon fresh grated elephant garlic and 3 tablespoons of butter. After I removed the garlic mixture from the stove, I added a splash of white wine. I poured it all over the shrimp and baked at 450 deg. for about 10 or 11 minutes. I sprinkled a little freshly grated Parmesan cheese over the shrimp and served it over a bed of white rice. It was delicious, super easy and super fast (this was a last minute "what should I make for dinner tonight" moment. I would even make this for company!

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Pam

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Reviewed: Feb. 23, 2009

This was great!!! I omitted the parsley because I didn't have any and sprinkled some italian seasoning in instead. I also served over fettucine and served with crusty bread to sop up the juices. SO yummy! A great quick meal to serve to company!

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LNJ

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Reviewed: Feb. 23, 2009

I've never liked making shrimp at home - it's so easy to over cook them. This recipe was easy, and foolproof; once they are pink/opaque they are done (I found that happened in about 8 mins in my oven). Even my picky father, a self-proclaimed expert on shrimp scampi, loved this recipe. I did let them sit in the marinade for a half day - simply put the shrimp in a ziploc bag in the frig and baked later in the afternoon. A great appetizer instead of shrimp cocktail!

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elsa

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 23, 2009

I use this one all the time! I do add chicken because my husband won't eat shrimp and it is great!

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mylittleO

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Reviewed: Feb. 22, 2009

I loved this recipe it was easy and original in taste. I added basil and oregano instead of parsley just because of what I had on hand. I also used bottled lemon juice. This is great and will be going into our regular rotation.

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Gretchen

Cooking Level: Expert

Home Town: Palmer, Alaska, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 22, 2009

Very good flavor! I don't take the time to rate often. Scampi seems so simple, yet it is easy to mess up w/ too much of salt, lemon, etc... So this was a perfect balance!

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mml25aqua

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Reviewed: Feb. 22, 2009

Very easy and pretty good. Too much mustard for my liking. Next time I will cut the mustard in half and add a little white wine. Thanks for a great recipe!!

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Annette-NJ

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Reviewed: Feb. 21, 2009

I halved the recipe, because I had one pound of shrimp left. Well I think I left the full amount of garlic though.LOL. Very easy, very tasty, very simple, just a very good dish. Will be making again.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 19, 2009

So easy, so good. I halved the amount of mustard, and decreased cooking time to about 7-9 minutes. Served over angel hair w/ broccoli. Start to finish 15 minutes!

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Nincompoop

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Shelby Township, Michigan, USA

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Reviewed: Feb. 17, 2009

Delicious! I used half as much butter and still had plenty of sauce. Threw some chopped asparagus in the pan to bake with it, and served it all on top of linguini. Was super easy!

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Mrs. M.

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 17, 2009

Cooked exactly following the recipe cutting in half for two. Made a side dish of Knorr's butter and herb pasta and used the scampi to top it off. Hubby raved and said it was as good as any restaurant! Congratulations - will definitely make again!

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JUNE HOOPER

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Reviewed: Feb. 16, 2009

Made this recipe for lunch and I just couldn't review it fast enough!! It was fantastic! I did make a couple changes.. I left out the lemon juice (because I didn't have any) and added crushed red pepper flakes and I sprinkled the shrimp with old bay before cooking. I also cooked the shrimp in the skillet with the butter mixture. It turned out perfect! I wasn't sure about adding the mustard(because I don't like it) but added it anyway. Very subtle. Thanks for the great recipe! We'll definitely be making this again!!!! Kudos!

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