106 Reviews

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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Pagan October 26, 2004

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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Ms*Bindy April 10, 2010

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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barbburton January 16, 2011

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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ZoeandLotus March 28, 2010

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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NVirginian February 24, 2010

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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40crook January 14, 2011

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

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Bratalli February 24, 2010

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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krisinluck January 29, 2010

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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Suzanne Stewart October 28, 2009

I wanted a simple shrimp recipe and this is it. I followed the recipe as written except I did not have paprika. I found it to be delicious! I served it over brown rice. It could have been a little bit thicker. I will make it again!!

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carolawalton5 January 06, 2015
Shrimp Scampi