Creamy Basque Shrimp Scampi

From: twissis

On Dec 29, 2008

Using Icelandic baby shrimp, I made a half recipe of this delicious scampi for the PRMR game & served it as an appy in gratin dishes over toast points for Christmas Eve dinner w/DH & my MIL. Other than using butter vs vegetable oil, I made just 1 other chg & added garlic that I see as a must (for me at least) in a scampi recipe. It was richly flavoured, generously sauced, well-received & an elegant start to our main holiday meal. Thx for sharing your recipe w/us.

From: JackieOhNo!

On Sep 2, 2008

Very tasty, as well as quick and easy to make. I normally like to add garlic to everything, but it was not missed here. The shrimp have a very rich, flavorful quality. The only thing different I did was to add a pinch of cayenne. Then I served it over 8 oz. of angel hair pasta (any more would absorb all the sauce). I will definitely make this again, and try it with orzo. Thanks for a lovely recipe. Made for PRMR.

From: -Blondie-

On Aug 22, 2007

My mom (Recipe Reader) made this dish again for dinner tonight and it was very good. We also added the mushrooms, onions, and zucchini. That was a nice touch. The other change that we tried was to leave out the cream, and it was still wonderful. This was an effort to make it a little healthier because there is so much butter in the dish. We served our shrimp scampi over orzo pasta. I look forward to having this again!!

From: Tmisen

On Oct 17, 2006

This is my second recipe for Fall 06 PAC. I made this for my daughter and myself for lunch the other day and my husband decided he needed to try it also so keep in mind I am adding his opinion in here also. I used butter and olive oil instead of regular vegetable oil. The only white wine I used was a Resling so it was pretty sweet, I really should have used chicken broth because the sweetness hung around, next time I will use a different wine. I did not have a fresh lemon so I used concentrate and the bottle said that 2 1/2 teaspoons was equal to 1 lemon...well, I only used 2 teaspoons and it was to strong so again, next time I will either use the fresh or use less of the other. The overall flavor of the scampi was really good (the opnion of my dauther and me) given the modifications I had to make but my husband was not impressed UNTIL I sauted (in a little butter) some zuccini, mushrooms and onions and added it to the scampi and I must say it added such a wonderful texture and extra flavor that I will continue to make it this way.....we served it over pine nut coucous and it was just absolutely wonderful that way