7 Reviews of Creamy Basque Shrimp Scampi

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

From: 2Bleu (Bird&Buddha)

On Nov 7, 2007

This was simple to make but grand on flavor. I didn't use the heavy cream, and did everything else to specs. Wonderful flavor! Flouring the shrimp first helped the flavors stay on the shrimp. Great job R.R. Keep em comin! -Bird-

From: NurseJaney

On Sep 28, 2007

I picked this recipe up from a GORGEOUS picture and review on some game thread, which I cannot now retrieve !! Took me a few days to get past leftovers and buy fresh cream, but fixed this tonight with frozen spanakopita. DH and I thoroughly enjoyed the meal — and had some left over. I think the "sauce" must be bubbling when adding the butter, to achieve thickening. No matter, just added the sauce (FAT TASTES GOOD !) to the remaining orzo, which just "sucked it up" for another day's lunch. Thanks, Stephanie^, for a lovely dinner.

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: 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: Lavender Lynn

On Jun 8, 2008

This is a great recipe. It is absolutely delicious. It is also very quick. I followed the ingredients per recipe except I only used 1 T lemon juice because of personal preference. Made for PRMR.