Shrimp Scampi

From: Chef #851191

On Aug 27, 2008

We really enjoyed this! I made as posted but doubled the shrimp. I used the 32-40 count size. My family complimented me throughout the meal and I have to admit it was excellent! A new favorite right here! Thanks for sharing! Pamela

From: BethHallKelley

On Aug 20, 2008

Very good. I doubled the shrimp without doubling anything else and it seemed just fine. I also had to use salted butter cause I didn't have the other and I too added pepper flakes. I felt it needed salt even with the butter being salted, it was great.

From: Pagan

On Oct 26, 2004

Hey, I joined this site just to review this wonderful recipe! Over the years, I've tried dozens of recipes in the vain attempt to find one which was even close to that "professional" recipe everyone tries to copy. [you know the one] I've found several which were good, and a few which were AS good as that "professional" recipe. But this is the first time I've ever seen one which surpasses it. I've now adapted it to fit My own tastes, but this was the best base recipe I've ever found. Adaptations: 1 lb raw shrimp, peeled and deveined, 1/2 cup dry white wine, 1/4 cup light olive oil, 1/2 cup butter; 2 tablespoons margarine; 3 tablespoons minced garlic ;1/4 teaspoon paprika; 1/2 tablespoon parsley flakes; 1/8 teaspoon white pepper; 1/8 teaspoon ground cayenne/red pepper; 1/2 teaspoon lemon juice; pinch of celery seed; grated parmesan cheese, to top Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil. Then add all the other spices, lemon juice, and parsley flakes; stir in and immediately add shrimp. Cook for about 4 or 5 minutes or until shrimp turns pink. Don't overcook!!!! Spoon shrimp into toasting/baking dish with some of the cooking sauce and top liberally with parmesan cheese. Preheat at "toast" or broil temperature for 5 minutes and Broil/toast for 2 minutes ONLY!!!

From: barbie66

On Dec 26, 2004

Great recipe, and super easy. I made this as an appetizer on Christmas Day. I used fresh parsley, and chopped it ahead of time. I also minced the garlic ahead of time. Just before my guests arrived, I sauteed the shrimp. They were perfect. I timed the (very large) shrimp 2 minutes per side. A very easy dish. Thanks for posting and happy holidays! --Marla, AZ