Shrimp Scampi

Hey, I joined this site just to review this wonderful recipe! Over the years, I've tried dozens of recipes in the vain attempt to find one which was even close to that "professional" recipe everyone tries to copy. [you know the one] I've found several which were good, and a few which were AS good as that "professional" recipe. But this is the first time I've ever seen one which surpasses it. I've now adapted it to fit My own tastes, but this was the best base recipe I've ever found. Adaptations: 1 lb raw shrimp, peeled and deveined, 1/2 cup dry white wine, 1/4 cup light olive oil, 1/2 cup butter; 2 tablespoons margarine; 3 tablespoons minced garlic ;1/4 teaspoon paprika; 1/2 tablespoon parsley flakes; 1/8 teaspoon white pepper; 1/8 teaspoon ground cayenne/red pepper; 1/2 teaspoon lemon juice; pinch of celery seed; grated parmesan cheese, to top Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil. Then add all the other spices, lemon juice, and parsley flakes; stir in and immediately add shrimp. Cook for about 4 or 5 minutes or until shrimp turns pink. Don't overcook!!!! Spoon shrimp into toasting/baking dish with some of the cooking sauce and top liberally with parmesan cheese. Preheat at "toast" or broil temperature for 5 minutes and Broil/toast for 2 minutes ONLY!!!

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I selected this because it looked easy and had many good reviews. Unfortunately, it was a huge disappointment. Although easy, it was way too buttery and oily. The sauce was too thin; it really needed to be reduced. We ended up picking out the shrimp and eating only the shrimp, leaving a huge bowl of oily sauce. The only thing that saved it was that we drank the rest of the bottle of wine with dinner, so by the end of the meal we really didn't care.

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My husband and I really enjoyed this recipe. I was making double the shrimp so I doubled the rest of the recipe, which I did not need to. I added a little lemon peel to it I used a sauvignon blanc for the wine and it blended perfectly. With the left overs (mostly sauce) we are going to try some diced tomato and avocado with maybe some thinly sliced shallots like NVirginian suggested. Absolutely a do again recipe.

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Excellent and extremely easy. I did use the variations that Pagan suggested, (and also used dry vermouth for the wine wine). This was superb, served with a simple salad and bread.

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We really loved this! I changed it up a little by adding shallots, using vermouth instead of wine and used a lot less butter and olive oil. It turned out awesome and I served it over spaghetti squash saute'd with garlic and onions and I'll make it this way again. Thanx!

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Taking the suggestion from another reviewer, I took out the shrimp towards the end and let the sauce cook down more so it wasn't so thin. The flavors were good, although I had to add more salt at the end. I also added some lemon juice to complement the wine. The recipe as a whole was good though.

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really good recipe. Next time try to add just a smidge..tbl spoon of Dry Vermouth!

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I followed the suggestions in Pagan's review, and my family all claimed it was like eating at Red Lobster! Huge hit at our house, and we'll definitely be doing it again!

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Awesome recipe. I made this for my husbands bday & he loved it I used apple juice instead of white wine because I didnt have any & it came out perfectly

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The ease of this recipe is exactly what I was looking for...unfortunately the taste went out with the difficulty. I think if I had followed the advice of others and reduced the sauce a bit it might have improved the flavor. As is, it is a bit oily and is definitely lacking something, I just can't put my finger on exactly what it is...lemon juice or zest? white pepper? dash of pepper sauce? I just don't know. I will probably keep searching for that perfect scampi cause this one is far from perfection.

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Fantastic! We made this today to have alongside king crab legs for our Thanksgiving dinner. I'm so happy I chose this recipe to make. The sauce did make a lot for the amount of shrimp but that's totally okay with us as we used it to dip the crab legs in also. Excellent recipe that I followed to a T, and I would make this again. Thanks for sharing!

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This is great! First time making a scampi and it was a wonderful taste, just what I expected. I didn't have butter, so just used the 1/2 c. margarine. Served over egg noodle pasta (all I had on hand) and it was an excellent meal!

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Hubby said 3, I said 4. We don't cook with a lot of wine so it might just be that. It was super easy and quick. The thin sauce was good on the rice we served it with. Took Pagan's suggestions.

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I thought this was just plain terrible. The proportion of wine to butter is way too high...it just tasted like warm wine to me. It is unusual for me not to like a recipe that is this highly rated, so I suppose it is possible that I did something wrong, but I am pretty sure I followed the recipe to the letter.

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I'm afraid that I'm not a big fan of this recipe. Something was missing. After finishing the recipe, I added a little salt, white pepper and some lemon juice. The white wine was a bit strong so I removed the shrimp and let the sauce boil down. I will use this recipe again. Thanks for sharing.

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Had a pound of shrimp in the freezer and gave it a try since I didn't have everything I needed on hand to make my shrimp pasta. I added a tablespoon of lemon juice and followed Pagan's advice of running it under the broiler with some greated parmesan. Turned out great, as good as any that I have had in a restaurant! Thanks for the recipe, its a keeper.

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This was exactly what I was looking for and is a great shrimp scampi. I used extra wine, also good when reheating on stove, and I used precooked frozen shrimp and cooked it less.

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Loved this recipe. I made a few changes by using 2 tablespoons garlic and adding a tablespoon of lemon juice. Thank you!

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