85 Reviews

This was excellent! I have been making scampi for years with basically the same ingredients, but the method makes all the difference. To-night I pressed three cloves of garlic and added them to the UNHEATED pan of olive oil,(with a little margarine added.) Heated this under low temp. until garlic was soft and fragrant. Added a dash of pepper flakes at this point, then the shrimp and followed the recipe from that point. Much better! The garlic tended to brown and turn bitter with my old method. Also, never used the pepper flakes before. A small sprinkling gives just the right amount of flavor boost. Definately will make again! I always serve this with rice-a little garlic and lemon juice when cooking always enhances this IMHO!

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joan in CNY October 29, 2004

Excellent scampi recipe, I doubled the garlic and got a nice warm loaf of warm brick oven Italian bread for soaking in the broth. Needs a nice bottle of Saviougn Blanc - it was heaven.

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Michael S. January 02, 2016

This was amazing would be 10 stars for us. Loved it and will make it many times again. Definitely have bread to get those wonderful juices.

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adopt a greyhound May 11, 2014

Made this twice so far. The recipe as is was great. Light, not too buttery like some scampi's. The second time i made them I dusted shrimp in flour seasoned with white pepper, bay seasoning, garlic powder, and salt. I saute'd them first in a little olive oil then put aside and followed recipe without the shrimp.<br/><br/>I added shrimp once the butter was incorporated to sauce. Put it over angel hair and was amazing!

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pgoins1 January 19, 2014

Absolutely wonderful! This recipe was so easy to make and the result was a surprise. Used 1 and a half pounds of shrimp and doubled everything else that's stated in this recipe. We ate it with pasta. The sauce was amazingly delicious!

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SharonChen January 18, 2014

Very good, Didn't seem to make as much sauce for me as pictured so next time I will double the sauce ingredients. Finished with minced chives and next time will add diced tomato.

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Grimm's Restaurant Tales March 21, 2012

Great Recipe! Quick and easy. We added Parmesan Cheese to the top.

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mary winecoff February 23, 2012

My husband and I really enjoyed this tonight. The funny thing is that it definately took me longer to de-shell the shrimp then it took to cook them. :) I think next time we will add even more shrimp however; that is due to personal preference...we are self proclaimed garlic lovers. Thanks for the simple and tasty recipe.

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Johnsdeere March 01, 2011

I love this quick and easy recipe. So simple, so delicious, I know I'll make it again and again. I used whole wheat pasta, added some garlic bread and called it a meal. Simply wonderful. Thanks!

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Krista Smith February 22, 2011

This is the classic recipe. I'd never made it before and was really pleased with the result. Buttery, tart because of the wine, and garlicky. The next time I'm going to include bread crumbs into the recipe which will soak up all that scampi sauce.

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Disco Parmesian May 17, 2010
Another Shrimp Scampi