Reviewed: Jun. 4, 2011

Mine didn't turn out with much flavor.

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4 users found this review helpful

Reviewer:

morganjane22

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Reviewed: Apr. 22, 2011

It was good but will I make this again? I'm not sure...

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Reviewer:

Dinner Diva

Cooking Level: Intermediate

Home Town: Grandview, Missouri, USA

Living In: Andover, Kansas, USA

Reviewed: Feb. 17, 2011

we followed the recipe to the letter but found it laked in floavor.

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Reviewer:

Angela

Cooking Level: Intermediate

Home Town: Surrey, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

Reviewed: Feb. 11, 2011

This is a recipe I could eat at least once a week. I love shrimp, especially lemony garlicy shrimp! I do think the red pepper flakes it calls for was a little much so I halved it to 3/4 teaspoon and that was perfect. I did NOT add the pasta water. I thought the pasta water would dilute all the other favors and I'm glad I didn't add it. I was really able to taste the lemon, garlic, wine and butter with each bite. I may add a little more garlic and some lemon zest the next time I make this and see how that goes. Oh and I cut the red and yellow peppers with a tiny heart cookie cutter just for some fun.

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Reviewer:

PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

Reviewed: Feb. 5, 2011

this was soo good. I used frozen shrimp and instead of clam juice I used chicken broth. I will add this to my regular recipe list!

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7 users found this review helpful

Reviewer:

Prettichik

Reviewed: Feb. 3, 2011

I ended up tweaking it a bit based on another recipe I'd seen and it turned out perfect! Added 1/4 to 1/2 tsp. of saffon, just 1/2 tsp. red pepper, one tsp. lemonjuice and 2 green onions. It won rave reviews from my book club and had the perfect amount of kick!!

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5 users found this review helpful

Reviewer:

TaraD

Reviewed: Jan. 24, 2011

I made this nearly exactly as instructed except I used pre-cooked shrimp and threw those in later. Also, because I had to open a can of clams for the juice, I went ahead and put in the claim pieces. This turned out wonderfully...great flavor! Thanks, I'll be making this again!!

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7 users found this review helpful

Reviewer:

Megan P

Reviewed: Jan. 22, 2011

such great presentation with the colorful peppers. I omitted the clam juice and it was still moist, not dry at all. we really liked this.

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5 users found this review helpful

Reviewer:

Mrs. P

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 20, 2011

I found this dish, deeelish. I did not have enough shrimp so I threw some sea scallops in as well. Very tasty!

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Reviewer:

Jessica

Home Town: Norway, Maine, USA

Reviewed: Jan. 8, 2011

i often find shrimp scampi to be bland. this was anything but bland. very tasty. i didn't have clam juice so used a littel chicken broth instead, didn't have yellow pepper so used red pepper and some yellow onion. delicious!

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6 users found this review helpful