Shrimp Scampi Recipe

Just read some of the reviews...how can reviewers say they did not like the recipe when the reviewers change the recipe. You can't review an opinion if you don't make it correctly. I followed a few of the reviews that said the wine was too much. I cut back on the wine and it was wonderful. I only use whole wheat pasta for health reason. Found it to be pretty good.

This is a very tasty but simple recipe. I had some frozen, cooked jumbo shrimp in the freezer, so I just used those and cooked them until heated through. If you use the full amount of wine, you will need to reduce it to about half to achieve the best flavor and consistency. Also, I wanted a more intense garlic flavor, so I made the garlic butter a day ahead and added a pinch of salt. I also added 1 cup broccoli and 1/4 cup freshly roasted red peppers to the pasta to make this a one dish meal. I will try adding asparagus next time.

A little different than my on version. A step up. I recomend if you wish to cut the fat to use half the butter and a quarter cup of olive oil. The oil also helps to keep the butter from burning.

I made a few changes, as this is a standard version of a classic dish. Partially cook the shrimp in a mixture of EVOO and butter over high heat. Remove from pan. Lower the heat, add the garlic, (I also add shallots,) cook till fragrant, add wine, juice of one lemon, return the shrimp, adjust the S&P, add parsley and serve over rice.

This turned out as good as any restaurant scampi. I hate to say I made some modifications but I did; shrimp does not like to be overcooked so I followed the recipe and added the shrimp last, only when the pasta was nearly done. Followed the suggestion of others and split 4 tblspns of butter and olive oil. Used 9 cloves of minced garlic. Added a few dashed of red pepper early and Italian seasoning at the end. Also added juice f a lemon including pulp at last three minutes when the shrimp went into the mixture which I had reduced. Please use good fresh shrimp and Parmesan cheese if you want a quality outcome. Chopped curly parsley finishes the dish off. Use a nice Pinot Grigio in recipe and finished the bottle with dinner. The wine should not be cold, just cooler than room temp, 65 degrees. Enjoy!

Don’t follow the direction on the shrimp. You cannot cook shrimp for 7 to 10 minutes. Add the shrimp after you add the wine and only for the last three minutes. Once shrimp turn pink it’s done.

I sautéed sliced Portobello mushrooms in the butter, garlic and crushed red pepper then added the shrimp. Used half the wine. Served over rice. Savory and delicious with a side if roasted delicatta squash. Yum!

I added 1 stick of unsalted butter and 1/2 stick of salted butter 1 tbs Dijon mustard 1tbs lemon juice A few red pepper flakes Increased the amount of Garlic (4-6 cloves chopped) I arranged the shrimp in a baking dish - poured the butter mixture over and baked at 450 for 15 minutes. Just pour over the top of Angel Hair pasta and Viola!

Delicious! I only adapted the liquid: half wine, a quarter chicken broth and a quarter lime juice. I sautéed zucchini on the side and tossed in at the end. Amazing flavor - I would recommend some Italian bread on the side to sop up the liquid on your plate. Thanks for a great recipe!

We loved it but used 3/4 cup butter and 1/2 cup wine and sprinkled a little basil and garlic salt.

the sauce was sooo tasty and buttery and delicious! and it stuck to the pasta well. I made it for my picky grandma and she loved it. The only problem is that the shrimp ends up being over cooked by the time the sauce boils. next time I will add the wine in earlier and let the shrimp continue to cook. Id rather reduce the sauce than over cook the shrimp.

Followed the recipe. Went to 2X servings. Used chicken broth instead the white wine. Scrumptious!!

NO EFFORT!!! The flavors blend perfectly. Just for fun, after making this multiple times at my family's insistence, I substituted diced chicken breast. Now I have TWO yummy scampi recipes!

Great results. It came together quickly and easily.

Tastes amazing and super easy.

I’m officially obsessed.

Even my friends said it tastes better than what we get out.

This was ok, but I might have messed it up. I didn't have any white wine or vinegar, so I substituted apple juice. It works, but it does alter the taste. It's scampi with a hint of sweet.

Bro, my stomach is fully satisfied.

A dish worth savoring. Succulent, saucy, and full of flavor. The garlic butter sauce was spot on! Would definitely have it again.