By Mercy on May 24, 2004
Photo by Boomette
Photo by Boomette
"It just doesn't get any easier than this! Not including the marinating and pasta water heating time, dinner is on the table in ten minutes. My family has been passing around this little jewel of a recipe for a couple of years and I usually make it about twice a month. I just eyeball the amount of ingredients, so use your own judgment if things don't look right. To make it even easier, I usually prepare the raw shrimp/marinade mixture in Ziploc bags and stuff them in the freezer for super-quick mid-week dinners (I cook the shrimp without thawing them-justs takes a minute or two longer). My mom likes to add 1/2 teaspoon of dry mustard to her marinade, but I omit it due to personal preference."
Serving Size: 1 (339 g)
Servings Per Recipe: 4
"LOVED the shrimp! I used 1/2 of the salt it called for and it didn't seem to need any more.I have my own recipe for Alfredo, but I did try this one the first time and it was easy and tasted good. The shrimp is the star though. I now use this as my go to marinade for lots of shrimp dishes. I also love the idea another reviewer had..double the marinade, finish with about 3T of butter, and toss the whole thing with some angel hair pasta. It's AMAZING, and I've made it countless times since I first tried it."
"It is so easy to make and tastes great. I think it actually tastes even better the next day. I added crab along with the shrimp which made it even better. I also sauteed some veggies to go in it. I added mushroom, brocolli, red pepper and zucchini and it made it absolutely wonderful!"
"I made this for my Valentine's Day dinner, and it was pretty good. The pasta didn't melt the cheese enough for me, so my plan was to put it back on the heat BRIEFLY, but I was distracted, and it lost its creaminess. But this was incredibly easy, and marinating the shrimp beforehand was something I've never tried before (the lemon juice's acidity and all), but I think this is how I'll prepare shrimp scampi from now on. Thanks for the posting!!"
"The best shrimp ever! The alfredo is sauce is great too. I use the wider pasta, such a fettuccine or linguine rather than angel hair. It will make the dish go farther, i.e. be more filling. I have put the shrimp on salad as well, which is also excellent."
"Let me just say that this was AMAZING! Simple to make. I made it because I am a huge fan of anything pasta and anything with shrimp... My husband who is not a big pasta fan loved it too... This is the kind of dish that you would find at a good Italian restaurant. Will definitely be making this several more times! YUM!"
"This is sooo good. I have only one criticism that I found it a bit salty but I generally have less of a taste for salt than most. As suggested I added some zucchini and mushrooms. Others found it not as flavourful as expected but maybe they didn't let it marinate long enough. I let it sit overnight and it was far from bland. Will definitely make this again but with 1/2 the salt as suggested."
"We really liked this recipe! YUM YUM YUM! I doubled the shrimp and the sauce. I was glad I did. .We like sauce though. The shrimp was so good I may add even more next time. Due our gluttony we cant have this often but oh what a special treat it is! Thanks Mercy for a great recipe."
"Yummy! This was great. I loved dipping crusty bread into the sauce. Will make a lot, thanks for the recipe!"
"A winner! Wouldn't change a thing! Just wanted less fat and calories, so used 2% milk instead of cream. Mercy! Mercy!"
"This is so good. I used half and half cream. The seasonings were perfect. Thanks Mercy :) Made for All you can cook buffet"
"Great Recipe!! Prepared it last for me and my boyfriend. Only thing I will not use for the next time I make it is the red pepper. It came out a bit spicy for us."
"Fantastic!!! I dont like spicy at all and this was not overly spicy ..just perfect! Only thing i did differnt is make a sauce of the butter and used half cream and half,half and half and simmered till thick with juices from the shrimp..i actually ladled the shrimp out of the sauce first with my skimmer and then when sauce was thick poured into shrimp and added mozzerella cheese and parm ...omg...very creamy and good! ...Thank you..Great Recipe!"
"So quick, easy and tasty. A tad rich, but who cares when it's delicious. I let my shrimp marinate for a few hours and they were great. I also ran out of half and half, so I substituted heavy cream and a splash or so of milk to make a cup. It turned out great. Additional note: the second time I made this, the shrimp only marinated for 20 minutes tops. They didn't have the flavor like when I marinated them for hours, but they were still very good."
"This recipe is delicious. Keep up the good work!"
"WOW! This tastes just like the dish we get at our favorite seafood restaurant. The only thing that I did different was that I added a can of lump crab meat and that was the icing on the cake. Will definately make again, thanks for posting."
"I omitted the pasta and incorporated the marinade and shrimp with 3/4 cup of butter. Then sauteed all until shrimp were cooked, divided into individual serving bowls, and sopped it up with slices of French bread (escargot style). Tasted great!"
"So good! I added extra peper flakes, and used fresh parsley. Can't believe how quick it is to make! Thanks!"
"Its good when you eat it piping hot. Pls. double the sauce as it dries out quickly. good recipe."
"we love this! Just enough heat and the shrimps taste wonderful!"