Reviewed: Jan. 15, 2005

This turned out to be a real glob of food. Too thick, no scampi sauce for pasta even tho I used more wine, lemon juice and olive oil when I saw how thick it was. 1 Cup of bread crumbs MUST be a mistake! A real waste of time and food.

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NAMIE

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Reviewed: Dec. 28, 2004

Simple, yet tasty pasta dish. Thanks for the recipe!

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NicoleK

Cooking Level: Expert

Home Town: Saint Clair Shores, Michigan, USA

Living In: Chesterfield, Michigan, USA

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Reviewed: Nov. 11, 2004

Great recipe, I use precooked frozen shrimp, defrosted. Works great.

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ALEG

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Reviewed: Oct. 25, 2004

Honestly, I wasn't impressed with this dish - it didn't come out as good as I was expecting it to after reading all of the positive reviews. In my opinion, the wine was just WAY too overpowering. Per reviewer suggestions, I decreased the amount of garlic to 3 cloves, decreased the bread crumbs to 1/4 c. and decreased the amount of pasta to about half of what the recipe called for. I'd suggest also cutting back on the amount of wine and lemon juice as well. I won't be making this again but good luck to those who may - I hope it satisfies your taste buds more than it did mine!

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Oct. 3, 2004

I found this recipe to very easy and very tasty. I read the commets of the people before me, the problem with the wine is that you have to let the alcohol from the wine cook off which takes a few minutes after that you should be fine.

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SPEEDIEGIRL

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Reviewed: Sep. 11, 2004

THis recipe, to me was WAAAAYYY too winey! It overpowered the taste of the shrimp! Next time, I'll add way less wine, more butter amd just the same amount of garlic!

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WOLFS_ANGEL

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Reviewed: Aug. 9, 2004

I can't recommend this recipe. If you are looking for true Shrimp Scampi, this doesn't even come close. I suggest doing it the old fashioned and more messy way of frying the shrimp in a frying pan with lots of garlic, small amount of wine, lemon, and white pepper. I'd also forget the oil in the pasta, it was much too greasy. Sorry....

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JDOLL1

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Reviewed: Aug. 4, 2004

This turned out very good. Based on other reviews, I cut the lemon juice in half and decreased the amount of breadcrumbs. I would say add more garlic and maybe go with a flavored pasta like pepper or spinach flavored.

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KRISTLE

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Reviewed: Jul. 25, 2004

This is tasty AND easy!

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LOVEBUGSMAMMA

Cooking Level: Expert

Home Town: Absecon, New Jersey, USA

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Reviewed: Jun. 23, 2004

YUMM!!! My husband & I loooved this! Can't wait to make it again. I sprinkled a little grated Asiago (can use fresh parm) on top before baking

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WORKINMOM

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Reviewed: Jun. 21, 2004

I wish it had veggies ;_; But overall it was good. A little heavy in the butter/wine taste, but the lemon part is tasty.

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Lesley

Cooking Level: Expert

Home Town: Acton, Massachusetts, USA

Living In: Danvers, Massachusetts, USA

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Reviewed: May 21, 2004

We liked the shrimp but I think it needed something more. I was thinking it might be better with an alfredo sauce. Great recipe though!

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Ashley Magnolia

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Escondido, California, USA

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Reviewed: May 11, 2004

Can't wait to prepare this meal again.......

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YRUNMYSHT

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Bridgeport, Connecticut, USA

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Reviewed: Mar. 3, 2004

Excellent.

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BB

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Reviewed: Feb. 19, 2004

I was happy I visited the comments, and I followed all of them. I used half the pasta, half the bread crumbs and I used 1/4c lemon juice instead of fresh lemon. I forgot to cut the olive oil, though. I liked it pretty well, although it was a little bit too lemony.. I'd cut that next time. My boyfriend wasn't crazy about it, and wants to keep looking. It was incredibly quick and easy to make (and he's really picky....)

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smallbutfeisty

Cooking Level: Intermediate

Home Town: Barnegat, New Jersey, USA

Living In: North Brunswick, New Jersey, USA

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Reviewed: Feb. 4, 2004

Wow! This was so fast and easy to make and my boyfriend and I loved it!!!!! It's a keeper for sure. Hmm...I think I'm going to have the leftovers for lunch right now!

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FUNKYBUMPKIN

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Reviewed: Jan. 31, 2004

I make this all the time at our house. The only thing that I do differently is crush the garlic instead of mincing...and take it out of the butter sauce when it is a little brown. Then I don't have some of those uncooked garlic pieces that get into the dish. Added some parmesan and a little mushroom. It turns out just as good. Also reduced the amount of breadcrumbs a little. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jan. 14, 2004

We thought this was very good. I've been looking for a shrimp scampi recipe that includes bread crumbs and this fit the bill. I would like to experiment with a way to brown the crumbs for a crispier feel, either before they are added, or at the end of cooking (perhaps a brief time under the broiler). That's a texture issue and I can fix that. The taste is superb--just the right balance between lemon/wine and garlic. Plus, it's a snap to prepare. We'll make it often. Paula

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NHNonni

Cooking Level: Expert

Home Town: Pittsfield, Massachusetts, USA

Living In: Exeter, New Hampshire, USA

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Reviewed: Dec. 23, 2003

Tasty but the breadcrumbs turned to glue in my pan. Not quite the consistency I was anticipating.

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CAIRA01

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Reviewed: Nov. 25, 2003

delicious recipe and very easy to prepare. I also used half of the bread crumbs and half the pasta. I wish I had used a little less wine and a little less lemon. All in all, very good. Husband liked is also.

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MLLANGFORD

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