Reviewed: Nov. 16, 2009

I gave this a 4 mainly based on flavor and ease of making. I read the prior reviews and decided to follow the recipe, except use 2 pounds of shrimp and cut back 1/2 the bread crumbs. I found that I still had to take the shrimp out of the oven before it was crisp to prevent overcooking. I think the problem is too much wine, next time I will use just 1/4 cup. The flavor was great and after I mixed the shrimp with the linguini, I didn't even notice that the wine/lemon/breadcrumb mixture started out kinda gooey. I will definitely make this again, the family loved it! One other note is to make sure to pat your shrimp dry.

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Dawn L.

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Reviewed: Jul. 25, 2009

mmmmm...I made this for my husband and I, and it felt like we ate out at a restaurant. It was so yummy and I served it over thin spaghetti. I didn't even have lemon juice, so I left it out. Next time, I might broil the shrimp for a little bit just so the bread crumbs get a little crunch to them - but that's just a thought. Thanks for a great recipe!

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MICHELLETHECHEF

Cooking Level: Expert

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Reviewed: Jun. 2, 2009

This was fantastic. Made it as exactly as stated in the recipe. Easy and delicious. Loved the flavors. Thank you for sharing.

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LAUR1E

Cooking Level: Intermediate

Home Town: Shirley, New York, USA

Living In: Sterling, Virginia, USA

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Reviewed: Apr. 24, 2009

I did not care for this recipe. I'm giving it two stars only because I'm giving the benefit of the doubt that I made a mistake but I'm pretty good at following a recipe and so it's doubtful... I don't reccomend this nor would I make it again.

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Gina

Cooking Level: Expert

Home Town: Dana Point, California, USA

Living In: Mission Viejo, California, USA

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Reviewed: Jan. 4, 2009

Very, very good! The first few bites I thought the wine was a little overpowering, but as I kept eating, it all tasted wonderful. I did cut the breadcrumbs down quite a bit, just a light sprinkling. I also served it over thin spaghetti as I'm not a big fettucine fan. Absolutely delicious, thank you! Thanks :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Nov. 18, 2008

This was fabulous! It was eaten so quickly, I didn't get a chance to get a photo to post! I am so impressed with this recipe. I have not had much success with cooking with wine in the past, but this was perfect! Thanks for a fantastic recipe!

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Tiffany

Cooking Level: Intermediate

Living In: Lafayette, Indiana, USA

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Reviewed: Sep. 17, 2008

really good, simple and quick. although I made it simpler and quicker by skipping the baking part and just adding the wine and lemon juice to the pan right after adding the shrimp, wait 3-5 minutes (or just until pink), add a handful of the breadcrumbs, a little fresh tarragon, and done! (I can't stand overcooked shrimp) I also threw in some frozen peas to the cooking pasta right at the end for color. Probably took 30 minutes total (minus cleaning the shrimp!)

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lunalady

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 24, 2008

Made this last night, followed others advise on the breadcrumb amount and just used afew tsps, otherwise this came out fabulous!!

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NMO6

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Aug. 5, 2008

This recipe is great! I wouldn't change a thing except on the amount of breadcrumbs that are called for. Instead of scooping out a cup as the recipe calls for, you should just take tablespoon by tablespoon, sprinkling the breadcrumbs on until the shrimp are coated. A cup of breadcrumbs is too much. Otherwise, this recipe makes the best shrimp scampi my husband and I have ever had!

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BERNADETTELATTIG

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Reviewed: Jul. 1, 2008

We did not care for this, my boyfriend, roommate, and I followed the recipe exactly. I think the problem was the bread crumbs so maybe leaving those out would have helped. We served the shrimp and pasta separately and ended up taking the pasta, adding parmesan cheese, salt and pepper and eating that.

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Ashley

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Reviewed: Mar. 2, 2008

This is a great recipe that I turn to often. I've made adjustments too: a little more garlic because we love it, a little less breadcrumbs. I also sprinkle a liberal coat of parmesan cheese on top before baking, and turn the broiler on it for the last couple minutes so it's nice and bubbly and just starting to go brown. It's a great light meal that tastes delicious!

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Jeneral

Cooking Level: Beginning

Home Town: Richmond, Virginia, USA

Living In: Mount Dora, Florida, USA

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Reviewed: Jan. 22, 2008

Tasty, but the breadcrumbs were way too overpowering and pasty. Next time I'll try with half the crumbs.

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heidi

Cooking Level: Intermediate

Home Town: Livingston, New Jersey, USA

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Reviewed: Jan. 12, 2008

I can not hardly rate this recipe. I had shrimp, garlic, oil and butter but not much else! I followed the directions but substituted Sprite for the Lemon Juice (mine had gone bad). Since I discovered I did not have bread crums, I had a few of those roasted Veggie crackers, I crushed those and used instead. It was very yummy even with the changes!

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momofjil

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Reviewed: Nov. 27, 2007

This recipe was awful. There was way too much bread crumbs. The lemon and wine was strong. My family didn't like it.

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PNC

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Reviewed: Oct. 2, 2007

Great Recipe thanks I added Bay scallops and omited the wine I did not have any used some mushroom broth instead I used rice pilaf as the base I also made a alfredo sauce and put in the shrimp mixture. it all turned out really good I will try this again.

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ANGELDOE

Cooking Level: Expert

Home Town: Caldwell, Idaho, USA

Living In: Vernonia, Oregon, USA

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Reviewed: Sep. 24, 2007

I followed this recipe, but made my own variation to it. I sauteed all the ingredients listed and added 2 tablespoons of Worcestershire. It was quick, easy, and even my 1 year old liked it. Will make again.

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tyrone

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 20, 2007

I thought this was fabulous. I never follow a recipe exactly, but I used all the ingredients listed but in different amounts. I only used about 1/4-1/3 cup bread crumbs and skipped the oven altogether by doing it all in a skillet. Very good. Seems like most who didn't like this you can find the reason in the reply. I will make this for guests and feel like they'll love it. Give it a shot just watch the bread crumbs.

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Steffani911

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Reviewed: Apr. 2, 2007

This was good, but maybe a little too much wine and lemon. Just my opinion.

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Jody

Cooking Level: Intermediate

Living In: Clinton, Indiana, USA

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Reviewed: Jan. 23, 2007

This is absolutely the BEST scampi recipe EVER - as is - no changes needed!! My husband loved it! Thank you for the recipe!

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UPENDI1

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Reviewed: Jan. 22, 2007

I went back and forth between three and four stars so I guess it's three and a half. I followed the directions, doubling the sauce and the shrimp (we live in Maine and had fresh Maine shrimp, which is smaller) and I just used half a cup of bread crumbs. It was still creamy. But it was mising something....not sure what. I will probably make this again and play around with the seasoning. Thanks Deborah for a good dinner.

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