Recipe by Randy
"Here's a recipe that I have made several times for our family. Set your broiler and watch the shrimp closely. The shrimp is done when it turns pink. Do not overcook! Serve with baked potato and salad."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
medium shrimp, peeled and deveined
dry white wine
green onions, chopped
I love Scampi and have been sauteing it for years on the stove top. This is soooo much better! I did do it a little different, I added some fresh lemon juice. I broiled the shrimp with the butter, garlic and lemon juice (without the wine) for about 7 minutes until the shrimp and garlic turned a little brown, then added the wine to cook the last 5 minutes. Sprinkled with parley!! yum, yum. The whole family loved it!
I was quite disappointed by this recipe. It came out quite bland. I'd recommend adding parmesan cheese as well as some ground black pepper and, most of all, salt. Other than that, it's not bad. Just don't try this out for the first time when you're trying to impress your guests.
Made the following changes to this based on other comments and it was great. Added a couple of shakes of worchester sauce, 1/4 t fresh cracked pepper, 1/4 t lemon pepper, and sprinkled some parmesean cheese on top before broiling. Will make this again for a guick 15 min meal.
This is the scampi recipe I used -- not the other 12 here on allrecipes. I omitted the wine and doubled the garlic. We went nuts over it. I served it with fettuccine alfredo and spinach sauteed in butter. MMM...AWESOME!
YUM! I followed Shanna12's advice. I added some fresh lemon juice. I broiled the shrimp with the butter, garlic (I used 8 cloves, not 2)and lemon juice (without the wine) for about 5 minutes until the shrimp and garlic turned slightly brown, then added the wine and green onions the last 5 minutes. I would say it took 10-12 minuted total. I used 2 cups of sauvignon and poured the whole thing over the cooked pasta (16 oz linguine or spaghetti) in a big pasta serving bowl. Serve with fresh grated parmasan cheese. SO YUMMY!
I served this with a green salad and it made a very quick and easy weeknight dinner. Broiling makes a difference - in the past I'd sauteed scampi on the stove too and this tasted more flavorful. I added about a tablespoon of lemon juice and served it over buttered angel hair pasta with some fresh parsley and freshly ground black pepper, so the end result was everything tasting very buttery (next time I probably won't add butter to the pasta), still it was very good. Not only does it taste great, it looks and smells great too! I will definitely make this again.
This is just an awesome recipe! Everytime I cook it it turns out great and everyone loves it. You don't even need cocktail sauce to eat this yummy dish.
in a word: outstanding. with a little lemon peel + juice, and parmesan(as directed by reviewers) this recipe is superb. I halved the portions(except garlic), as i was only feeding myself, and served over orzo rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Scampi IV
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 236
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Dijon mustard adds zesty zip to buttery shrimp scampi.
This classic shrimp dish features a garlicky, addictive sauce.
See how to make simple sauteed shrimp with spicy tomato sauce.