Quick and Easy Shrimp Scampi Recipe

I concur with the majority of the reviews and would like to offer some suggestions for improvement: decrease the number of garlic cloves to 3 for a balanced garlic flavor without it being too strong, use 1/2 pound of pasta to ensure that the shrimp stands out, limit the breadcrumbs to 1/4 cup so that the shrimp flavor is prominent, and use the juice of half a lemon to avoid overpowering the shrimp with lemon. Garnish with parsley after mixing for a beautiful presentation.

This dish turned out to be delicious! I used half a pound of fresh shrimp, garlic, white wine, and less lemon juice. Instead of regular bread crumbs, I mixed a small bowl of panko with a salt-free seasoning blend including lemon pepper and garlic powder. I seasoned the shrimp with lemon pepper and Old Bay before cooking them in a mixture of melted butter and garlic on a cast iron griddle. After lightly cooking on the stovetop, I transferred everything to a glass pan and baked it in the oven. It turned out fantastic, but be sure to keep a close eye on the shrimp as they cook quickly. Thank you for this wonderful recipe!

This recipe turned out to be quite straightforward. I usually keep frozen shrimp in my kitchen. Following suggestions from others, I used 1/2 lb of linguine (serving two people), reduced the amount of lemon juice, and added 3 cloves of garlic and 1/4 cup of bread crumbs initially. I added a bit more shrimp, requiring a little extra bread crumbs. Although the coating didn't adhere well to the shrimp and tended to clump together, I may try coating them separately next time instead of mixing everything in one bowl. I also topped it off with some Parmesan cheese at the end. The olive oil and garlic coating on the linguine didn't really enhance the dish for us. I might try Garlic Red Pepper Noodles as a side next time. The sauce thickened slightly due to the breadcrumbs since I didn't use any flour. My husband particularly enjoyed this dish.

This meal was absolutely delicious. It was simple and fast to make, which was perfect after a tiring day at work. I made a slight modification to the recipe by substituting bread crumbs with a mixture of a tablespoon of corn starch and a tablespoon of water. Gradually incorporating it, the sauce thickened beautifully to a creamy consistency.

I absolutely love this recipe and it has become a go-to for me. I've made a few tweaks, adding extra garlic for our love of it and reducing the breadcrumbs slightly. I also like to generously sprinkle parmesan cheese on top before baking and finish it under the broiler for a couple of minutes to get it perfectly bubbly and slightly browned. It's a delightful and flavorful meal that never disappoints!

As mentioned by other reviewers, the original recipe had an overwhelming amount of pasta, garlic, bread crumbs, and lemon. I'm grateful that I decided to use only half of these ingredients and also added some salt, pepper, red pepper flakes, and a touch of parmesan cheese. With these adjustments, the dish turned out okay. However, if I had followed the recipe as is, I don't think we would have enjoyed it.

I tried following the recipe, but unfortunately, my family did not enjoy it. I might make it again, but next time I'll omit the wine and only lightly sprinkle breadcrumbs on top at the end to achieve a nice crust.

Quick and extremely simple! Tried making scampi for the first time and it was a success. Will definitely make it again!

12/31/19 - I followed the recipe exactly, doubling the sauce and cooking the shrimp on the stove top. The dish turned out delicious and fresh. I am unsure how well it will reheat as leftovers, but the original recipe is fantastic as it is written.

Great taste, but the dish has too many breadcrumbs. It would be even better without the pasta and olives.