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.
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