Who needs to go to Olive Garden now??? I LOVED this dish! It was just as good as something I would order out, I will make this again for sure! I cooked as directed, but I added some orange bell pepper along with the garlic (also used more garlic) and less crushed red peppers as my kids wont eat spicy. While my shrimp was cooking I steamed zucchini, snow peas, and some asparagus spears and added that to the cooked shrimp mix and then tossed over angel hair pasta. So it was a whole meal in one! I also added just a bit of cornstarch to the sauce before adding to the noodles because it was very thin. This might have been due to me doubling the recipe, I have 6 to feed! Very very good, and I might try again, with chicken, so its a bit cheaper! Thank you for a fantastic recipe! Edited to say I bet my sauce was thin because I did not pat dry my shrimp. Re reading over the recipe (and looking at my deliscious picture) I noticed it said to do this, I missed it before making. OOOOOPS!
Oh. My. Goodness. This is the BEST scampi recipe I have made at home that could EASILY rival any restaurant. Note: it's big on lemon, so if you're not so much...can back off and still make a great dish. KEEPER!!!
So delish! Made this for our anny dinner. Left out the red pepper b/c we have three small children. The lemon flavor got inside the shrimp...mmmm. Be aware that this has a really strong lemon flavor. Next time I might try a little white wine in the sauce. I used 1/2 butter and 1/2 margarine b/c my daughter is sensitive to milk products and it worked great.
This was absolutely fabulous ! The frest taste of the lemon mixed with the garlic and the bite from the red chili flakes was wonderful! I even took my leftovers to work and everyone wants the recipe. Thanks !
This was unbelievably GOOD! My 4.5 year old and 2 year old also loved it! The lemon flavor is EXCELLENT! I agree with others though - it could use a tad more sauce so I'll increase that next time - probably by adding some white wine. I'll also add some sugar snap peas. And it was EASY! This will become a regular for us!! Thank you!
This scampi has a wonderful flavor, with its spark of lemon juice, earthiness of parsley and rustic pepper undertones. Looks like I've found my house scampi! Thanks, Kittencalskitchen!
This recipe is for the beginning cook thats wants big taste with a nice presentation.
Note: this recipe is spicy hot...so if you dont like heat, you might want to tone down the red pepper.
I prepared this exactly as stated and its delicious.
Tonight I used only half the shrimp and half the pasta but kept everything else the same measurements. We loved it equally as well.
The lemon really helps cut through the heaviness of the butter, so I never skimp on the lemon.
Thanks for another great recipe, Kittencal!!
This was really great. My husband devoured it with a nice glass of white wine and some french bread. We both agreed this was a dish you could surely get at a fine restaurant. I used whole wheat angel hair pasta and added a little white wine to make more sauce. I even used precooked shrimp to save time and it still turned out great. Delicious!
This was excellent! I have been so disappointed in the quality of scampi dishes in restaurants, so decided to make it myself. I'm so glad I did! I will never waste my time on restaurant scampi again. Thanks so much Kitt:)
This was very very tasty - almost made as written, I just used less better. It could definately use more sauce though, I highly recommend doubling it. I will make this again and may try chicken or a chicken/shrimp combo next time.