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Quick, easy and very tasty!

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JeninVB September 04, 2009

Three words... NOM, NOM, NOM

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Mainewmn July 23, 2009

Everyone really enjoyed this recipe. I thought it was pretty good. The white wine really jumped out at me, and I think for some people that is a great thing...for me it makes it "pretty good". I will more than likely make this again at some point but with a little less wine for my personal tastes, since I make double the sauce I think I would just use 1/2 cup of wine. I served this with angel hair pasta.

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Chef Kelly Bug February 26, 2009

YUMMY!! For rice, the sauce is perfect, but double the sauce if you are going to eat it with pasta. Thanks for posting it.

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YungB January 25, 2009

Delicious! I love scampi, and have had it in some very good restaurants, and this recipe equals any of them. I sauteed some fresh asparagus with the garlic [doubled the butter and olive oil], and served it over penne with lots of freshly grated parmesan and the obligatory crusty bread. I used a good Pinot Grigio for the sauce and for drinking with the meal, and I'd proudly serve this to anyone. Fast, easy, and great!

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Sandfan January 17, 2009

Oh man, this was so good. Okay, so I decided to make this last night with angel hair pasta for just myself, but I wanted leftovers for lunch today. I wasn't sure how much of the sauce to make, so I made the original amount, and then another half batch. It worked out perfectly. I used frozen shrimp that were ready to cook, so this meal did not take me 30 minutes to prepare -- more like 15. It was such a welcome surprise. I served myself a huge amount thinking I'd put some back -- HA! I inhaled it. Seriously, if you want something super fast and delicious, that looks very fancy and hard-to-make, this is it. Thanks!

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KissaK1 December 05, 2007

Great recipe and have used it many times since my first! I add more lemon juice and garlic for an extra kick. My husband & 3yr old can't get enough! Now I make it AT LEAST once a week.

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MommaMisi July 22, 2007

This recipe is wonderful! I made Boleo/ Bolillos (Authentic Mexican/French Bread) to go with the shrimp and soak up the wonderful juice. We doubled the recipe for 4 of us, and I think if I had made more, it would have been gone too. The buttery, garlickly juice is amazing. I am putting this recipe right in my Personal Favorites cookbook. Thanks so much for sharing. Nick's Mom

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Brenda. January 01, 2007

I LOVE THIS RECIPE!! I can't even begin to tell you how many times I have had to give this recipe away. Althouth I have to admit - I do add a handful of Parmesan Cheese to thicken, and sometimes a dash of tabasco for a little extra kick! THANK YOU from me & my friends!

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ukichix July 14, 2006

Very good recipe! My husband added a little cornstarch to the sauce at the end to thicken it up. (This was a trick he learned from Emeril on FoodTV!) It really made a difference!

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Autumn Butler November 02, 2005
Another Shrimp Scampi