Reviewed: Nov. 14, 2009

I made this tonight for my family. First time I have ever made shrimp scampi. Absolutely fabulous.

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Reviewed: Oct. 18, 2009

This was delicious! My four year old loves the sauce but not seafood, so I threw some edamame in his pasta instead. So simple and wonderful. I did not use the flour step beause I used precooked shrimp and didn't want them chewy.

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lilrhodycooker

Cooking Level: Intermediate

Home Town: Medusa, New York, USA

Living In: West Warwick, Rhode Island, USA

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Reviewed: Oct. 9, 2009

Made it for dinner tonight. Parents liked it a lot. Super easy and quick to make. Will definitely have to put it in my quick dinners list.

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mona

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Reviewed: Sep. 29, 2009

Easy and delicious. Next time I'll use a little less butter. A bit too rich for me. Served over angel hair pasta.

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Barley's luminary

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Reviewed: Aug. 1, 2009

I decided to try this even though I didn't have red peppers, lemon juice, or tomatoes. I did everything else as described and the result was delicious! The flour from the dredging makes the sauce thicken nicely. I probably added extra wine and/or butter to make up for the missing lemon juice (not sure how much I added by the end), but the sauce consistency was just fine. Nice and garlicky... not exactly low-fat, though.

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2busy2cook

Cooking Level: Intermediate

Home Town: Takoma Park, Maryland, USA

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Reviewed: Jul. 18, 2009

Easy and delicious! I had never cooked shrimp before, but these came out cooked "to perfection." I used jarred roasted red peppers rather than raw because of their texture and flavor of the oil.

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Happy Chef

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2009

This was yummy. I would however, agree with other reviewers, the amount of flour was way too much. Also the cooking time for the pepper, garlic, etc., mixture was too long. I served this over basmati rice and we really enjoyed it, but did follow other reviewers suggestions. Thanks so much for posting your recipe.

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pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

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Reviewed: Jun. 6, 2009

This is a very good recipe, but the cooking time is a little off. The peppers don't need to cook for 20 minutes, and in that amount of time the garlic gets very dark. I agree with vegascook - too much flour. 1/4 cup would probably be enough to dust the shrimp. The next time, though, I may skip the dusting and just sprinkle some flour into the skillet to thicken the sauce.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Jun. 5, 2009

Excellent recipe! One cup of flour was too much - a light dusting works great to thicken the sauce. Would also cut the amount lemon juice down - just alittle too tart. This is a definate keeper!

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vegascook

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Reviewed: Mar. 27, 2009

This was really good. I did follow the advice of another and add 1 TBS of Honey. Very yummy

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Duda

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Reviewed: Feb. 17, 2009

I made this for my wife because she loves shrimp scampi. This is now her preferred recipe. She has already asked me to make it again.

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jetnang

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Reviewed: Feb. 14, 2009

I liked this recipe but the sauce was a bit too acidic, so i added about a tablespoon of honey. excellent!

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Juanita

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

Very enjoyable. Looks like it takes longer than it really does. Nice light and flavorful sauce that can easily be adjusted to suit your likes. This recipe is a keeper and will be replacing my usual scampi dish.

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AmberJo

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2009

Very good! I used some of the garlic oil to saute peppers and zucchini, steamed some snap peas, and added it all to the sauce in the end, topped with chopped turkey bacon. YUM!

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