87 Reviews of Shrimp Scampi

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

From: Chef #507337

On Jun 2, 2007

BEST Shrimp Scampi EVER! I actually used already cooked frozen shrimp. I just thawed them then heated them up in the sauce. It actually worked out deliciously. I let the wine bubble a few minutes, moving it around constantly, and it was perfect. Also, once the sauce was done, I sliced up some lemon into thin round slices and put it into the sauce, with about a TBSP of lemon juice. I sauted it a bit like that and it added a nice flavor. Plus the lemon over the pasta gave it a nice decoration. I recommend serving this over bow tie pasta!

From: Chef #452280

On Mar 19, 2007

Having grown up and still living on the Mississippi Gulf Coast, I have tired of seafood long ago, however my DH wants shrimp occasionally, so I found this recipe. I followed the recipe exactly the first time I cooked it, my DH who never gives compliments, said it had a good taste, which for him means GREAT. The next week he asked if I would cook this again, I did so with a couple of suggestions from other reviewers, I substituted chicken broth for the wine, personal preference, added 1 teaspoon lemon juice to the mixture, and a splash of worcestershire sauce, this time my DH said this is Great, which means a keeper for sure. And I really enjoyed the dish, and look forward to seafood at least once a week again. THANKS Tsmith70 *****THIS SHOULD HAVE THE 5 STAR RANKING*****

From: Margaret Button

On Sep 8, 2005

My whole family enjoyed this recipe. Did not change a thing in the recipe. This is definitely a keeper.

From: Chef #1170429

On Feb 15, 2009

Great recipe, very easy and delicious. However, I made some changes. First, I omitted the entire stick of butter and stuck with only 2 TBSP of margerine. I also used 1/2 cup of white wine instead of 3/4 cup based on the reviews. I added 1/2 TSP of crushed red pepper flakes and 1 small shallot (a mild onion) to the pan when I first heated it with oil and garlic. After 1 minute, I added the wine and margerine. Just before it was ready to come off the heat, I added a little parmesan to thicken the sauce. We served it over linguine, and were happy with the result! The shrimp were frozen, but the parsley and garlic were fresh. The more fresh you can use the better!

From: freona

On Jan 29, 2004

Yum, this is wonderful and was very easy, did not take long to prepare and tasted the best. Thank you Tsmith70!!!!

From: Baba Ganoush

On Oct 21, 2008

Holy crap this is good. The butter, wine, and garlic come together so well, and the shrimp look great as well. Definitely a great-looking and great-tasting meal. The fact that it's so easy to make means this will be on my plate many times in the future.

From: YungB

On Mar 14, 2009

This is one of 2 shrimp dishes I served for guests today. They loved it. I just used 1/4 cup of butter and 2 Tablespoons of olive oil. I skipped the margarine. The flavor was awesome and the sauce was to die for. Thanks for posting it.

From: WorkingDogz

On Jun 1, 2009

Had a pound of shrimp in the freezer and gave it a try since I didn't have everything I needed on hand to make my shrimp pasta. I added a tablespoon of lemon juice and followed Pagan's advice of running it under the broiler with some greated parmesan. Turned out great, as good as any that I have had in a restaurant! Thanks for the recipe, its a keeper.