Simply wonderful! This was so simple, very few ingredients, and from stove top to table in less than 5 minutes. And the result was so great...a wonderful mix of flavors. You must have a crusty bread on hand, to soak up that wonderful sauce! I will definately be making this again!
I am giving you a standing ovation for this recipe. I've never cooked shrimp before and had the craving for shrimp scampi so I decided to be brave and try this. It was super easy to make and tastes like heaven. My husband has requested that I make this frequently for him. Now I don't have to go out for shrimp scampi anymore. Thanks Taylor!!!!
I was all ways afraid to make this ~ I figured it was to hard to make & that it wouldn`t taste right! But I came across your recipe & it was so easy ~ took no time ~ & the taste was all that !! Its a must in my book ! Its even better than what I have had out dining:)~POKER~
Just made it and barely breathed while eating it, sort of just inhaled it! An excellent sauce, I used a lite virgin olive oil and about 1/2 the butter to preserve my girlish figure! It did not take away anything from the flavor. Thanks, shrimp scampi in restaurants is oftentimes greasy, but the combination of the wine, butter, and garlic olive oil really made a great sauce. I can see it over angel hair pasta with a crusty french loaf - Thanks, another excellent indulgence!!
Just had this for dinner. Dh wanted to give you 6 stars, if that were possible that is what you would have gotten. This was fantastic. I loved the flavor and it was not too overpowering like some scampi I have had. You certainly have winner here tt. Definitely making this again!!!!!
tt, this is fantastic! Very simple and quick to prepare. And if the "Oh, this is so good" that my dh kept muttering during dinner is any indication, we'll be having this often. I served it over farfalle(bowtie pasta) and doubled the sauce as you suggested, except for the butter. And we had the crusty bread for dipping in the sauce, delicious! I've had scampi in restaurants before that was too garlicky and too greasy, but this was perfection. Anyone that wants quick and delicious should give this a go. Thanks tt!
Wonderful flavor and easy to prepare. I've made this several times and it's always delicious. I always double the sauce but keep the butter at 5 Tablespoons. When out of lemons, I use almost a teaspoon of lemon concentrate. I mix the scampi with a pound of spaghetti cooked al dente and a 1/4 cup of pecorino romano cheese before placing it in a serving dish. Serves 4.
This was an outstanding scampi! I love scampi and found some nice shrimp yesterday and decided to try this. The only thing I changed was to add a small amount of cracked black pepper, and I probably added a tad bit more lemon juice. I didn't measure, just squeezed a lemon half over the pan. I served this with extra lemon wedges and crusty bread for the sauce. I have had a lot of scampi that was a little too garlicky, or a little too greasy, but the sauce on this one is nice and light without all the greasiness. Great recipe, this one is a keeper!
What a quick and easy, not to mention delicious, scampi! I kicked it up with extra red pepper flakes and extra garlic. My kids even loved it and it is rare that flavors in one dish make all of us happy. I took the shrimp out and thickened up the sauce just a little bit, then poured it over the shrimp. Thanks tt!
Absolutely fabulous, tt! I made this to welcome my in-laws to the States, and my mil, who is famous for her scampi, told me she is retiring her recipe and using yours from now on. So simple to make, and the flavor is AMAZING! This is the best scampi I have ever made, and ever eaten. My family agrees. I have retired my recipe too. Thanks so much for one of the best Zaar recipes I have tried so far! :)