Reviewed: Mar. 18, 2010

Wonderful dish!!! We all enjoyed it. I added green onion for a little more flavor and it was delicious. A new family favorite for sure!

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Reviewer:

Sophia

Reviewed: Mar. 16, 2010

GREAT recipe! I did leave the minced garlic in the sautee pan with the shrimp though. The white wine really makes it. I only had to use about 1/4 cup breadcrumbs to get a good thickness. And I added salt and pepper on the shrimp. I also added chopped parsley. We loved it!

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Reviewer:

Chelsea

Reviewed: Feb. 16, 2010

Very good. Suggest using less bread crumbs, keep garlic, use safflower oil instead of butter and add sundried tomatoes. We accidently ate it all!

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Reviewer:

Teresa

Reviewed: Feb. 14, 2010

very easy and simple recipe... i added lime juice and used a lot less shrimp, but it still felt like too much shrimp...

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Reviewer:

MSXIONG

Reviewed: Feb. 14, 2010

This is a great recipe. Left the sliced garlic in the butter and made sure it didn't brown. Used linguine and squeezed a little lemon juice over top at the end. Used the fine Italian breadcrumbs and only about 1/4 cup, which was plenty and was a really neat way to thicken the butter sauce.

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Reviewer:

JJS1

Reviewed: Feb. 13, 2010

Breadcrumbs (only used 1/4 cup) turned it thick and goopy! Probably would be okay without breadcrumbs.

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Reviewer:

tamaralee721

Reviewed: Feb. 11, 2010

This was a bit bland, even though I kept the garlic in and added extra wine.

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Reviewer:

BSCHWERDT

Home Town: Wheaton, Illinois, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Feb. 10, 2010

Every person who has ever eaten this loves it! the ages range from 6-54. Just be careful not to use too many bread crumbs

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Reviewer:

laura

Cooking Level: Intermediate

Living In: Stafford, Connecticut, USA

Reviewed: Feb. 1, 2010

THIS IS THE BEST WAY TO MAKE SHRIMP SCAMPI! I made the following minor changes: I increased the garlic to 6 cloves. I saute the chopped garlic in 1/4 cup butter and 1/4 cup olive oil combined. I leave the garlic in and I saute shrimp. After adding the wine, I remove the shrimp with a slotted spoon. I don't use all the breadcrumbs, but whisk them in a bit at a time. I keep chicken broth on hand and add crumbs and broth until I get the consistency I want. Then I add the shrimp back in and mix to coat.

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Reviewer:

mommysuenc

Cooking Level: Intermediate

Reviewed: Jan. 27, 2010

This was a simple and pretty appetizing dish. I was out of garlic cloves so I substituted garlic powder. Can't wait to try it again with garlic cloves and maybe change it to 5 stars.

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