9 Reviews

I made this recipe using small scallops in place of shrimp and added in some dried chili flakes for heat, I think the wine needs to be reduced slightly as it overpowered the ingredients a little, I will reduce by 1/4 cup next time, also I increased the garlic to 2 tablespoons, my DS enjoyed this with crusty bread, thanks for sharing Kel!...Kitten:)

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Kittencal@recipezazz June 23, 2007

Family loved this recipe. My 2 cents: this recipe does come out with a lot of juice and what I did was drain all the juice into a pan and reduce it until the liquid thickened up and added back to the shrimp! This made the dish soooo delicious!

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Emily V. March 01, 2016

I don't cook much but wanted to make a special dinner so I found this recipe that looked really easy. I did alter it a little based on what I had on supply.. I used under 2 lbs shrimp and I substituted fresh garlic for 1 Tbs olive oil with garlic in it. I didn't use white wine (not b/c I didn't have it but I wasn't going to use it all up in the recipe) ;) 1/2 cup butter 1 Tbs lemon juice 1Tbs parm cheese like you use with spagetti, I used tsp salt and sprinkled dried parsley. I melted all the ingredients and then poured over my shrimp in the baking dished. Watching it cook and turn pink I pulled it out as it was bubbling and it was perfectly done. We noticed it needed a little kick. Maybe the wine would have given it that needed kick but a dash of black pepper worked just fine. My special people loved it!

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Sherry O. June 27, 2015

This was a really easy weeknight dinner. Made with multigrain angel-hair pasta. To the garlic butter mix, added extra garlic, 1/2 a left-over garden tomato minced, 4 pieces leftover bacon, some fresh chopped basil, and a sprinkling of Old Bay Seasoning. Topped with a bit of fresh Parmesan and fresh garlic bread. Yummy and quick.

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charlie #5 July 22, 2010

This is the only way I make scampi anymore! The only changes I make are to add a teaspoon of Bahama Mamma crab seasoning in place of the salt and probably double the lemon juice and garlic. I some times do half shrimp and half scallops for a change of pace.

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JPsBarbie February 12, 2010

Excellent! Love scampi so this was a winner, though I did decrease the butter. Easy to modify for one person. Served it over angel hair. Lovely! Thanks KelBel.

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northpointer2 February 11, 2010

Had some shrimp in the the freezer that needed to be used up, so I decided to try this recipe. It had to be one of the quickest dinners I've ever put on the table! DH loved it and said it's definitely a "make again." The only change I made was to use light butter instead of regular. Served over Barilla Plus angel hair pasta. Thanks!

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PugGrannie November 22, 2008

This is an excellant recipe KelBel, its quick and easy to throw together and it tastes out of this world. I used a good quality white german wine, meyer lemon and elephant garlic. The shrimp were perfectly flavoured and cooked. I served this with simple long grain rice, it was delicious. Thank you so much for a dish that even my picky dh enjoyed.

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Baby Kato February 20, 2008

Easy, and very delicious! I used Emerils' Frozen shrimp-they are wild-caught, which really makes a difference in flavor. A little extra garlic, because BF loves it! Served over linguini with freshly grated Paremesan/Reggiano cheese. Truly restruant quality!!

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Kizzikate June 18, 2007
Quick Shrimp Scampi Bake