Recipe by Deborah Corda
"A delicious and quick way to enjoy shrimp - even on a busy weeknight!"
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medium shrimp - peeled and deveined
light olive oil
I agree with most of the other reviews, and suggest the following alterations: reduce garlic cloves to 3 for a good garlic flavor w/out it being too overpowering, use 1/2 lb pasta so your shrimp does not get lost, use 1/4 cup of breadcrumbs so you taste the shrimp and not the crumbs, and use the juice of 1/2 lemon so the lemon does not overpower the shrimp. Top with parsley after everything is mixed for a nice presentation.
This recipe was delicious but I honestly did a lot of tweaking to get it to our liking. I used eight garlic cloves instead of five. I omitted the breadcrumbs and the entire oven process. Instead, I cooked the shrimp in the sauce for five minutes and then removed them from the heat. I used additional butter at the end instead of olive oil, and I employed Lidia Bastianich's tip of cooking the pasta in the sauce for the last minute or two. (There was not enough sauce leftover for bread dipping, but I could have added some pasta water to the sauce.) When I tasted the sauce by itself, I thought the lemon and wine too overpowering, but once the dish was put together and sprinkled with grated romano cheese, it really was very good. I liked this recipe because it was quick for a weeknight dinner, but I will be trying other scampi recipes before making this one again.
This was awesome! I doubled the shrimp since my husband loves it, added a little bit more butter, but kept the crumbs the same. I substituted 1/2c chicken broth for the wine. I had about 20 cloves of garlic since my husband love that too. This turned out phenomenal!
Very good! I used frozen med. shrimp already cooked; Italian breadcrumbs and light marg. Cut back a little on the lemon juice. Very tasty and will make again! Even my seafood-hating hubby liked it.
OhMyGosh -- this recipe is FABULOUS! I tweaked it a bit by upping the shrimp portion (I never follow seafood recipes exactly, especially since I live on the coast and am only minutes away from fresh Gulf seafood). I started with 4 pounds of medium/large heads-on shrimp, which after peeling (and deveining, of course) resulted in 8 cups shrimp. I then generously doubled everything else. I am so enamoured of this recipe that I am having a dinner party Wednesday night and am serving it. My sincerest thanks go to the wonderful woman who submitted this recipe. This will be a family favorite, I'm sure!
This dish was delicous. It was quick and easy to prepare, which was great after a long day of work. I did tweak the recipe a little bit. Instead of using the bread crumbs, I used a Tbsp. of corn starch mixed with a Tbsp. of water. Mixing in slowly, the sauce thickened to a creamy texture.
The flavor and aroma of this dish were fabulous!! I would make half the pasta next time or double the shrimp and sauce. I only used about 1/4 cup of breadcrumbs and that was enough. I was glad that I read the reviews before I made it. I just reheated some of this dish at work and everyone came over to see what I was eating because the aroma was so appealing. Thanks for the recipe.
Great recipe, I use precooked frozen shrimp, defrosted. Works great.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Scampi I
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 285
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