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
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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: Thornton, Colorado, USA
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Reviewed: Mar. 8, 2007

Definately too lemony and I reduced the lemon to 3T. The sauce was too watery with this recipe so I added italian style bread crumbs to thicken. I don't think I would make it again.

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theboysmom


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Reviewed: Feb. 17, 2007

I prepared this recipe for my moms birthday. Everyone loved it!!. The sauce it is great with some french bread.

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Mariela


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Reviewed: Jan. 21, 2007

My first attempt at Shrimp Scampi. We loved it!

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Cafe Martin

	Cooking Level: Intermediate
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Reviewed: Jan. 17, 2007

This recipe was excellent. I read previous reviews and decreased the flour--I simply shake the flour lightly over the shrimp before cooking. Also, I only use 2 tablespoons of lemon juice and find that there is more than enough lemon flavor--5 tablespoons would be overwhelming.

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Lorraine

	Cooking Level: Intermediate Living In: Coopersburg, Pennsylvania, USA
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Reviewed: Dec. 21, 2006

Yummy! Made this for my boyfriend and he loved it! I also didn't flour the shrimp and it came out great- can't wait to make it again!

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Bella


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Reviewed: Dec. 1, 2006

Me and my husband loved this. It had so much flavor. It was a tiny bit greasy, but shrimp scampi usually is. Definitely worth giving a try!!!

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Jens

	Cooking Level: Intermediate Home Town: Rio Rancho, New Mexico, USA Living In: Portland, Oregon, USA
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Reviewed: Nov. 17, 2006

Absolutely fantastic! I too omitted the flour, and boy was it delish.

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tommyb82000


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Reviewed: Oct. 9, 2006

Delicious. I'd go lighter on the Worc sauce, and used some sauteed onions to add some texture to the sauce. But it was fine the way it was written!

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Tim Spring


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Reviewed: Feb. 22, 2006

Pretty good - didn't taste to scampi-ish. And it ws extremely lemony- next time will cut lemon at least in half.

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