Reviewed: May 30, 2012

Wonderful!! My new "go to recipe." I used the 16 to 20 count large prawns. They still cooked perfectly in 15 minutes. Exquisite!!

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Reviewer:

nancypants

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

Reviewed: Mar. 10, 2012

Very yummy! We thought it was great :) I followed the recipe, but did add a couple tablespoons of lemon juice. I don't know if that made a difference or not, but my family all enjoyed this dish.

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Reviewer:

TREE_TIGGER

Reviewed: Mar. 4, 2012

This was really good. I left out the salt and served it over vegetable couscous.

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Reviewer:

kellieann

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Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 4, 2012

This was great! The scampi was quick and easy to make AND tastes fantastic. My only additions were: adding approx 1/2c Italian dressing to the marinade for some extra flavor, and topping the shrimp with a mixture of Italian & Panko bread crumbs and a few shakes of parm cheese before baking. While the scampi was in the oven, I boiled some linguine, tossed it in couple Tbsps of butter and garlic salt, add garlic bread, and voila! A quick weeknight meal a la Italian bistro.

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Reviewer:

Jess Starks

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Nov. 26, 2011

I used this mostly to see what ingredients I should use. I still cooked it on the stove because I had tiny cooked (but frozen) shrimp. I wanted to serve it over linguine so I added some wine for more sauce. It was nice and went fast. Thanks for sharing!

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Reviewer:

gopintos

Cooking Level: Intermediate

Living In: California, Missouri, USA

Reviewed: Oct. 10, 2011

Nothing new or innovative about this recipe. Butter, garlic, salt and pepper? Not original enough.

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Reviewer:

Tamijo

Reviewed: Oct. 9, 2011

We really loved this dish! The cooking method was much easier than the traditional sauteed method. All I had to do was put everything in a casserole dish and let it bake for 15 minutes. The baking method was approximate as was the ingredients, measurements and directions. The flavor was buttery and tasty. I sprinkled fresh minced Italian flat leaf parsley for added flavor and color.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Jun. 7, 2011

SUPER EASY TO MAKE! instead of placing shrimp in a pattern, I just put them straight from the bowl into a 13x9 pan and put it into an oven. next time I'm going to add some lemon juice and more pepper.

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Reviewer:

amber7

Cooking Level: Intermediate

Reviewed: May 17, 2011

Very very simple and very very tasty. I did make 2 minor modifications: I added fresh basil from my herb garden and freshly squeezed lemon juice to the marinade.

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Reviewer:

5THSISTER

Cooking Level: Intermediate

Home Town: Salina, Kansas, USA

Living In: Huntersville, North Carolina, USA

Reviewed: Apr. 27, 2011

Soo easy and sooo good. I did add lemon as well. My biggest challenge is making dishes my very picky step son will eat. He had no problem eating a large majority of this dish! Next time i'll be doubling it.

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