Reviewed: Mar. 27, 2012

This dish was amazing. I used a half a cup of flour instead of a cup and used a bell pepper instead of a red one and it still turned out fantastic. also added more garlic. Will definitely make again.

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Reviewer:

taviarenee

Reviewed: Mar. 22, 2012

Mmmmmm! I volunteer as a cook at a local hospice. Today I asked one resident what he'd like and he was unsure. As soon as I suggested shrimp with garlic and butter, he was sure that's what he wanted. I gave this a try and it was fabulous! I omitted the red bell pepper and added some butter with the olive oil in the first step (fat and calories are not an issue with people in their final days!). Of course when they could smell the garlic and then the shrimp the employees and the other volunteer were drawn to the kitchen for a sample! It was unanimous - this recipe is a winner. Thank you, Laura, for bringing some enjoyment to dear Vincent. He won't be with us much longer but today he's eating well!

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Reviewer:

janet7th

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Scotia, New York, USA

Reviewed: Sep. 26, 2011

This is an excellent recipe!! I have also been trying different scampi recipes in search of the perfect one... without going to a restaurant, and this is it! The length of cooking time in the beginning can be reduced, especially if you tend to burn garlic easily. The amount of flour is not really critical either. It depends on your shrimp and the leftover is discarded anyhow. I added a touch of honey too after reading the reviews, but don't know if it was even necessary. It was delicious!

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Reviewer:

Suz

Reviewed: Jul. 17, 2011

My boyfriend and I were unimpressed as it was very bland in our opinion. I even added extra red bell pepper, garlic and butter to try to make it taste better plus some Italian Seasoning as one reviewer recommended. The recipe doesn't call for salt and pepper, however, I finally started adding some to try to make it tastier. My boyfriend said it could still stand more salt. Not sure why there is no salt and pepper in the recipe? It definitely has room for improvement. Pretty sure I won't try it again and will move on to another recipe.

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Reviewer:

SANDIEGOCINDY

Cooking Level: Expert

Home Town: Mexico, Missouri, USA

Living In: San Diego, California, USA

Reviewed: Nov. 3, 2010

This recipe was great! My family all liked it, and had seconds. The sauce turns out thick and almost creamy, not too spicy at all. I had to use dried minced garlic instead of fresh, and all I had was frozen cooked shrimp. Since the shrimp was already cooked, I eliminated the step where you cook the shrimp, and it worked perfectly. I'm giving this recipe 5 stars because with proper ingredients (fresh shrimp anyone?) it would easily blow other scampis out of the water.

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Reviewer:

This Tim

Reviewed: Oct. 7, 2010

Wonderful!!. I did not dredge the shrimp in flour, just cooked it in the wonderful sauce. I did add to the pan right before serving some cooked small penne pasta that absorbed all that wonderful flavors and sauce. I will cook it again and again for sure.

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Reviewer:

anneaces

Reviewed: Sep. 10, 2010

Absolutely delicious!! I add a couple handfuls of fresh spinach 5 minutes before it's done and cut down the butter to 1.5 T. Serve over whole wheat pasta with garlic bread and this recipe is to die for!

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Reviewer:

Delaquinn

Reviewed: Aug. 28, 2010

A very good and different scampi recipe! I did not use the flour on the shrimp, but did add a little cornstarch at the end to thicken, otherwise made it as directed and it was great!

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Reviewer:

CAROLYNBOERSMA

Reviewed: May 28, 2010

Loved it! My boyfriend said it was better than any of the New York places he has been. Easy prep and a real winner

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Reviewer:

Shirley

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Rochester, Washington, USA

Reviewed: Mar. 25, 2010

This was excellent. Easy & Simple. I did take the advice of some previous reviewers & 1) heated the bell pepper/red pepper prior to adding the garlic - 20 mins you'd end up w/ burned, bitter garlic 2) used less lemon juice (about 1 Tbsp) and 3) dusting the mixture w/ flour instead of dredging the shrimp & it was delicious. Just added salt & pepper upon finishing & served over penne pasta. Tangy, flavorful Perfection!

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