Reviewed: Oct. 26, 2009

Wonderful sauce. Used frozen shrimp so modify for that. Was going to have zucchini as a veggie - decided to simmer in the sauce before adding shrimp and was delicious!

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Connie

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Reviewed: Oct. 11, 2009

The shrimp came out great, but I made serious modifications...didn't have any lemon juice so I used some limoncello out of the freezer (2+ tablespoons), didn't fry the shrimp (sauteed in EVOO and then added them to the sauce at the end), halved the butter, used dried parsley. Served with brown rice and broccoli...I'd definitely make it again!

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Tara

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Reviewed: Sep. 12, 2009

I thought this recipe was very good. I fried the shrimp first and put them in a dish. Then, I made the sauce with the remaining juices from frying, but found it to be very thin so I added 2 tsp of cornstarch to thicken it up a bit. I also added some basil and oregano. I poured it over the shrimp and topped it with shredded Romano and Parmesan cheese and baked it in the oven for about 10 minutes. The only thing we did not really like was the lemon. Next time I will use less lemon.

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HONEYBEEZ

Cooking Level: Intermediate

Home Town: Laredo, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 3, 2009

Delicious, rather then flouring the and frying the shrimp, I just added cornstarch to thinken it at the end. Wonder will make again.

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V29578

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Reviewed: Apr. 21, 2009

Delicious! Other than halving the recipe for me and my husband, I followed the recipe as is. Regarding other comments about flour, I decided to go ahead and use it anyway. I dredged the shrimp by putting just a little bit of flour in a Ziploc bag. The flour did not turn the recipe goopy at all. I will make this again for sure. Very, very tasty. Even my picky husband loved it!

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JILLY70

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Reviewed: Mar. 3, 2009

This turned out delicious i didnt put the flour like people suggested and i didnt put white wine because i dont use alcohol in anything.. i added some red peppers chopped and a little cayenne pepper for more spice

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Fa6ami86

Cooking Level: Intermediate

Home Town: Dubai, Dubai, United Arab Emirates

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 3, 2009

Easy and good. I have made this several times and everyone always loves it. I normally add a little more garlic and fresh parsley. Overall, a good recipe to keep for a quick and easy dinner night

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sugr515

Cooking Level: Intermediate

Home Town: Langhorne, Pennsylvania, USA

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Reviewed: Feb. 6, 2009

This is my go-to scampi recipe. I always make it for company and it always gets huge applause. That being said, I tallied up all the ingredients' calories and this dish is 1314 cal per serving not 1100, which is big for me cuz I'm on a diet...eating shrimp scampi, I know. But I dropped the flour down to 1/2 a cup and only used about 2-3 T of oil for the shrimp. I used palain water instead of white wine and it came out BEAUTIFULLY and was 565 calories less a serving!

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msmchy

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Reviewed: Jan. 31, 2009

Excellent mixture; however, I added my own twist which took this dish over the top. As most on here I reduced the amount of lemon in the dish and I added chicken cubes as well as a little heavy whipping cream at the end which gave this scampi a delicious creamy garlic taste. Highly recommended..........

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Mgoblue

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Reviewed: Jan. 28, 2009

This was different but it was good. I followed the recipe as it directs and it turned out pretty good. I will make this again but I have other shrimp dishes that I enjoy making more frequently.

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EdPeters1

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Jan. 24, 2009

I'm giving this a 4.5. It's yummy! My husband just made this dish with a few changes. We didn't have any wine, so he used about 3/4 cup of Dry Sherry. He sauteed some chopped onion and garlic in about 1/2 the butter this recipe called for. Then added the sherry, broth, and red pepper flakes. He skipped the flour as was suggested by others. He used the juice of an entire lemon and it wasn't too lemony. The sauce was allowed to reduce a little and then he added about 1/2 cup pasta water to reconstitute it a bit. He added the shrimp at the very end and allowed it to cook in the sauce. Next time we'd add some mushrooms, artichoke hearts, and/or shallot.

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rox

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

Living In: Cary, North Carolina, USA

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Reviewed: Aug. 9, 2008

This recipe as written was very bland, it was just missing something I couldn't pinpoint. I had to add more worcestershire sauce, some red pepper flakes, & parmesan cheese to add some flavor to it. Sorry, we just didn't like this one that well.

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TRISH441

Cooking Level: Expert

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Reviewed: Mar. 3, 2008

I followed this recipe exactly, but after reading the reviews, I was careful to only very lightly flour the shrimp. I liked how this made the shrimp a little crispy, I didn't find it gooey at all. I thought the flavor was perfect, but in an attempt to trim down the fat, I think I will halve the butter next time.

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anna1982

Cooking Level: Beginning

Home Town: Lansing, Michigan, USA

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Reviewed: Feb. 27, 2008

This is a fool-proof and fast recipe. I made this with some pasta and the flavors were amazing.

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dryummy

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2008

this recipe was excellent, somewhat like i had at a nearby restaurant, Tiffanys in Clinton, nj. I butterflied the shrimps, dusted them with flour and refrigerated them for about one hour, then fried them quickly. I served them over ramen noodles adding just a dash of the chicken flav in the packet. I also sprinkled fresh parm cheese on top.Next ime I might even add some good sundried tomatoes diced up for color and flavor. My picky husband even loved this recipe I will make it for guests. june

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june

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Reviewed: Feb. 8, 2008

Great scampi! My daughter loves this recipe. I dont flour the shrimp just cook them in the pan and then to thicken the sauce I add some cornstarch and it still turns out great! Love it!

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mandy1982

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Reviewed: Jan. 22, 2008

My husband and I thought this recipe was great! However, next time, we will not add the floured shrimp back into the sauce but rather pour the sauce mixture overthe floured shrimp just before serving to prevent the shrimp becoming gluggy

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kazza

Cooking Level: Beginning

Home Town: Sydney, New South Wales, Australia

Living In: Lancaster, Lancashire, England, U.K.

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Reviewed: Nov. 16, 2007

It was okay. Not great not awful. I replaced half of the wine with chicken broth as I am not a big fan of white wine in cooking. Everything else I left the same.

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Amanda

Cooking Level: Intermediate

Home Town: Lusby, Maryland, USA

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Reviewed: Apr. 18, 2007

This sauce was very thin and did not thicken up well for me. I found it WAY too buttery, and I only used 7 TBSP of butter. You can definitely reduce the amount of butter used. Also, based on other user's comments, I did not flour the shrimp, but used ready to eat shrimp and just tossed them in at the end to heat up.

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jharris

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Reviewed: Apr. 3, 2007

Delish...but next time I will drop the lemon down a couple of tbsp...but still DELISH@!!

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Parker Woman

Cooking Level: Intermediate

Home Town: Cherry Point, North Carolina, USA

Living In: Northglenn, Colorado, USA

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