By 2Bleu on June 25, 2008
Photo by Kim127
Photo by Kim127
"This is a very simple and versatile recipe."
Serving Size: 1 (173 g)
Servings Per Recipe: 4
"I squirted the lemon right in with the wine while preparing it. We loved it! I served it over linguine and had a small salad on the side with garlic bread. What a great combination and a great meal!"
"Oh wow, wow, yummy, yummy, quick, flavorful, and did I mention yummy? I had to make a couple changes. I was only able to afford cooked tail-on, deveined frozen large shrimp (the 1lb bag was on sale). I decided to halve this recipe. While thawing the shrimp in a strainer, I snapped off the tails. I used 1/2 tsp paprika for approx 1/2 lb shrimp. I used 2 tsp jarred, minced garlic for the fresh. For the wine, I got one of those mini bottles of white wine (Sutter Home Chardonnay) and used 1/4 cup. I used a pinch of salt and a couple pinches black pepper. Instead of lemon wedges, I added 1 tsp of lemon juice along with the shrimp to the reduced wine mixture. I used the amt of olive oil called for and for the butter, I used the same amt called for, but used Smart Balance with Flaxsweed OIl spread. I also added 1tsp dried parsley flakes a few mins before the shrimp was removed from heat. I cooked the shrimp for several mins so it could steep in the sauce, even though they were already fully cooked. I'm really glad I made the full amt of "sauce". I served this atop recipe #256215 for a very quick and flavorful supper. I would definitely make this again! Bf seemed to enjoy it, also. I made this for Please Review My Recipe. Thanks for sharing, Bird! Shrimp Scampi is one of my all-time fave dishes, so this will be a happy addition to my faves cookbook."
"Made for an unexpected guest and what a hit! I did add some red pepper flakes but otherwise I followed the instructions. Served over buttered noodles and added a green salad. Thank you for posting. Made for Zaar Chef Alphabet Soup Tag game."
"this IS a very easy recipe .thanks"
"Very easy and delicious, we enjoyed this very much exactly as is. I would have used the breadcrumbs, but thought I didn't have any, discovered them the next day exactly where they are supposed to be, sigh. So next time I'll add them! However, they are certainly not required, for this to be a 5 star dish. Thanks, very good!"
"Very good. We served over pasta. We enjoyed this for dinner last evening and next time I will add some spice to it. I think the addition of red pepper flakes would be wonderful. I believe I could cut down the butter for us also. I did add the optional bread crumbs and recommend adding them. Nice and easy. Thanks for a great meal 2Bleu!"
"Overall a very easy recipe and great for mid week but would like to see a little more kick in it and would add a finely sliced chilli with the garlic next time. Served with steamed rice and vegetables, I also used 500brams (1lb) of prawn flesh for 3. Thank you 2Bleu, made for Please Review My Recipe."
"Very good combination of ingredients. I didn't use the optional breadcrumbs. Next time I'll try it with the suggested scallops. Thanks for a great and easy recipe."
"Holy Smokes was this good! I left out the bread crumbs and served over gluten free pasta. Nummy Nummy. Made for the Gardening Forum Herb of the Month (parsley)."
"yummy! These shrimps are the bests :D I reduced the fat to 1 tbs olive oil, 2 tbs unsalted butter. It was enough. I used the whine wine. And I used only 1 tsp of paprika. I was afraid it would be too much for us. It was perfect like that. The taste was great and the texture also. Thanks 2Bleu. Made for Top Favorites of 2008 tag game"
"I've graduated this from 3 to 4 stars (mostly because the garlic made this work) but even though we adore shrimp we weren't raving about it. I think it's a pure and simple case of being spoilt rotten by great Zaar recipes... this one is nice enough but lacks the wow factor. That said, it was nice enough, it was easy to make and the wine,paprika and garlic were very welcome additions that harmonised the favours togeher. Please see my Rating System: 4 lovely stars for a recipe that for us at least, was good but not in any way spectacular. It's excellent to have had a go and to have tried it though. Other reviewers obviously found this far better, and personal taste is everything so if you are considering this recipe then I recommend that you give it a go and decide for yourself. Thanks !"
"Super yummy! I used chicken broth in place of the wine and served over noodles. I cut the butter to 3 T. Everyone loved it! Thank you so much for sharing the recipe! :D"
"This was good, but not what I am used to as scampi...maybe we do scampi differently on the Gulf Coast! It was a little bland. I've never seen scampi without any lemon, but I refrained from adding any to test the "true" recipe. I went down to the docks and purchased shrimp at the fish market so it would be fresh and tastey. The shrimp were beautiful, and I served it over linguine."
"This blew me away! I never thought I would find a Scampi recipe that I liked as much as my own, but I may have to reevaluate my opinion. I made this exactly as written, including the breadcrumbs. I think my personal recipe will go into retirement for awhile! And, by the way, it is super easy."
"5+ stars all the way. This is very tasty. I served it over Recipe #256215 but used angel hair pasta instead. This has a nice garlic, butter flavor to it. Not an overpowering taste. Thanks for posting."
"This was a really quick and easy meal to fix. We had this for supper tonight along with steamed white rice and steamed brocolli. My DD ate two helpings and was wanting a third. We really enjoyed this thanks for sharing."
"These are outstanding and truly easy to make. I did serve them with Recipe #256215 #256215 and it was a lovely combination. Yum."
"This was great and easy to make. I followed the recipe exactly as written other then I didn't add the parsley as I am not a fan or the optional bread crumbs. I also used chicken broth instead of white wine as I didn't have any. This was enjoyed by the whole family."
"Super easy, absolutely delicious and one of the prettiest dishes we have had the pleasure to photograph. Very rich. Made for PRMR August 2008."