Recipe by MARBALET
"Quick, garlicky, and delicious shrimp scampi."
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unsalted butter, softened
minced fresh chives
salt and freshly ground black pepper to taste
large shrimp - peeled and deveined
This one is a keeper! With 3 exceptions, we followed the recipe exactly. There were only 2 of us and we aren't big eaters, as in our younger years. We used just a tad over 1 pound of large shrimp, which made for left-overs. We both l-o-v-e garlic and felt that 1 tbs minced garlic sorta equates to "why bother?". I think I used about 6 good-sized cloves and minced 'em good. Used all the rest of the ingredients and let it all rest in the fridge for at least 1 1/2 hrs, if not a bit more. Bob didn't feel like messing with the grill, so we cooked 'em on the stove. Served it over angel hair pasta along with some steamed spinach and a salad, and a lovely bottle of dry, crisp white French wine.
Oh my, what a meal!! We both agree we may never order shrimp scampi in a restaurant again! This recipe is sooo good on its own, 'though we just might try experimenting and add some white wine in the marinade next time.
The leftovers reheated beautifully in the microwave at half-power.
Thanks, Holly, this recipe is truly a keeper!
It was okay. After cooking it and having a few, I took it away and added crumbled Feta Cheese. That livened up the shrimp.
Too cold to be grilling outside, and no means of doing it inside, so I just cooked this in a skillet and served it over angel hair pasta seasoned with olive oil and garlic. It was a big hit.
A now closed restaurant served something very like this. My favorite! I, like they, served it over fettucine. I garnished with green onion tops and served crusty slices of bread on the side. I cheated by cooking the shrimp in the sauce, stovetop. Yummy perfection and couldn't be easier! Edit: I added 2 T each of chicken broth and white wine.
This is really good stuff. I made a few changes to suit the taste of my family. To the butter sauce I added a bit of stock (chicken) and a little bit of lemon juice. I let the sauce thicken up a bit and wow it was awesome. Gonna make this one again.
This was a great easy way to cook shrimp for a cookout! I found that if you left the shrimp in the scampi sauce for about a half hour it gave the shrimp more flavor. Yum!!
I loved this recipe! perfect garlic taste. i did add some season salt and grilled them for a minute on the george forman grill.
My husband's reaction was WOW, I could eat these all night. I made these as an appetizer for the Angel Hair Pasta with Shrimp & Basil (also from this site). This shrimp scampi is so easy to make and I will make these again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Garlicky Appetizer Shrimp Scampi
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 197
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Dijon mustard adds zesty zip to buttery shrimp scampi.
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