This is the first time I have ever cooked, or eaten for that matter, shrimp. I LOVED it! The flavor was really amazing. I used 5 cloves of garlic, italian parsley (fresh) and in a separate pan I sauteed some mushrooms in some olive oil, garlic, white wine, salt & pepper, and added them right at the end. All I had in the house was fettucini noodles, next time I will make sure to use the angle hair as I think it would have been a better match for the recipe. This was a big hit in my house. Thanks for the post, I will be serving this again.
This was fast,easy,tasted excellent, and even looked elegant. I plan to make this recipe again for company. I did add the fresh parsley and fresh Parmesan cheese as suggested by the recipe poster, which I think were essential ingredients. I did not add anything extra, although if you adore garlic, I see no reason why you couldn't add even more. A winner of a recipe!
I have been looking for a basic simple scampi recipe for ages and this more than fit the bill. We followed the recommendations for parsley and crushed red pepper which were just right. Next time I think I will cut down some on the butter but the taste was excellent!
Excellent and easy! We have an abundance of shrimp on the US Gulf Coast. I usually like mine fried, but I've gone on a healthier eating program and eliminated white flours. This was a pleasing recipe, even with omitting the red pepper (due to personal preferences). I served it over brown basmati rice and used the dried parsley.
A wonderful scampi recipe that certainly was quick and easy to prepare. Delicious by itself or over pasta. For my personal taste I will either decrease the amount of olive oil and increase the butter slightly or eliminate the olive oil and just use butter. Only a personal preference. I liked the zing that the crushed red pepper flakes added and I used the dried parsley also. Great flavor. Thanks
Delicious, forgiving, quick and easy. I had all of the ingredients on hand and this went together in about 10 minutes. As some reviewers suggested, I added some red pepper flakes.<br/><br/>I cut the butter down by 1/2 and I also added 1 t of cornstarch mixed w/water to thicken the sauce a bit, just a personal preference. <br/><br/>I served it w/angel hair pasta and topped w/grated parmesan cheese and the parsley. I used dried parsley b/c that's what I had on hand. <br/><br/>Thanks for this recipe!
This was tasty, easy and fast!! It's a keeper for my family. I added more garlic with the addition of lemon juice at the very end and it really punched it up. I served it over Near East brand roasted garlic and olive oil pasta. Yummy! Thanks for a great recipe!!
This was a VERY good recipe! It will be a keeper for sure...Only thing I did different was added some peccorino romano cheese to it while the wine was reducing a bit. Yummy, yummy, yummy! It was a bit heavy on the oil and butter, not a huge deal to us or anything but next time I might cut back to 1/8 c. olive oil and 1/2 cup butter and use 1/2 cup of wine to make up for it.
Great, came out just right, though a few tablespoons of butter were enough for me.