Reviewed: Apr. 22, 2012

Very good tasting dish. But 5 cloves of garlic was too much.I reduced it to 3 and reduced the pasta to 1/2 pound. I want shrimp too. Not just pasta. Also reduced the breadcrumbs. !cup was too much. I need to taste shrimp,not bread. Overall very good. I would make this again and would make it with rice next time.

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Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: Feb. 22, 2012

OK, gang. I haven't left a review in a year or two, but had to on this one. I'd cut the pasta amount in half and either eliminate the bread crumbs all together or cut it down to a 1/4 or 1/3 cup. I also tried Panko instead of bread crumbs. They turned to a white mush. It was disgusting looking. There also was barely any sauce. What a waste of time and ingredients.

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Reviewer:

Kim H

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Plano, Texas, USA

Reviewed: Jan. 1, 2012

My husband loved it!!! said better than restaurant. I found that I only needed half cup or less of breadcrumbs, rest was delicious.

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Reviewer:

mari328

Reviewed: Jun. 26, 2011

Delicious! My husband and I loved it. I let the shrimp marinate for about 30 minutes for extra flavor before cooking. I will definitely make this again!

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Reviewer:

JohnsWifey09

Home Town: Fredericksburg, Virginia, USA

Living In: Plano, Texas, USA

Reviewed: Jun. 1, 2011

I love this recipe! The only thing I did differently was use much less bread crumbs and about half the butter. It was so yummy. Everyone loved it. I also added some parsely at the end.

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Reviewer:

diamond

Reviewed: Apr. 29, 2011

This was very delicious! I've never made shrimp scampi before, and decided to make it on a whim a couple weeks ago. This was an extremely easy recipe. I like to follow a recipe pretty closely the first time I try it, so I went with the raw shrimp. Luckily our grocer provides veined shrimp and all I had to do was shell it. I thought the garlic was fine, but I'm a fan of garlic and like a lot of flavor. The only problems I had were that the breadcrumbs stayed soggy, so I may reduce some liquid next time, and there seemed to be too much pasta to the shrimp. I will either double the shrimp or reduce the pasta the next time around. Still greatly enjoyed!

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Reviewer:

Stephicus

Cooking Level: Expert

Home Town: Oak Grove, Missouri, USA

Living In: Kansas City, Missouri, USA

Reviewed: Apr. 4, 2011

I re-read the recipe three times and still can't figure it out. Ths was the worse use of good ingredients I've ever made. Really wish I had just used pasta, shrimo, garlic, and butter. If you are gonna try this I would use about 1/10th of the bread crumbs, that's all you taste.

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Reviewer:

skychick

Reviewed: Apr. 4, 2011

Slightly too "shrimpy" tasting. Good, but you really need to cook the shimp in the oven about 10 minutes longer to get it done. The noodles needed A LOT of salt. The family loved it, though.

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Reviewer:

RachelReed

Cooking Level: Beginning

Reviewed: Mar. 30, 2011

Excellent! Did not use all of the bread crumbs, next time I might try to cut the the butter back to half a stick. So good!

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Reviewer:

Erica Lyn

Cooking Level: Intermediate

Home Town: Montpelier, Vermont, USA

Living In: West Topsham, Vermont, USA

Reviewed: Feb. 25, 2011

This was wonderful! I cut back the bread crumbs to 1/2 cup and only used 1/2 of the lemon for juice at first. I served it with the left over lemon slices so individuals could juice to their taste. A little fresh parsley and fresh ground pepper at the end finished off a simple, wonderful dish. Definitely cook/toss the pasta, sauce, and shrimp together for the last minute or two on the stove. Next time I might try adding mushrooms and capers to the sauce to add more depth.

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