- Most Helpful
- Highest Rating
Quick, easy and very tasty!
Three words... NOM, NOM, NOM
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.
YUMMY!! For rice, the sauce is perfect, but double the sauce if you are going to eat it with pasta. Thanks for posting it.
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!
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!
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.
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
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!
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!