46 Reviews of The Best Garlic Shrimp in the Whole Wide World

From: Narshmellow

On Jul 8, 2003

When I read this recipe I thought... wow, that's a lot of garlic and parsley. But I made it... hoping that it wasn't like some where it's so garlicky that that is all you taste. Well, the parsley, gotta use fresh, and the garlic balanced each other perfectly. Every flavor came through brillantly! There's a lot of oil and butter left so I cooked up 8 oz. of linguine and just added that at the end to absorb the same flavors. My family loved it. I think next time I will add a little white sauce and see what I come up with. Thanks Bethany!

From: Marie Nixon

On Feb 11, 2006

I used a half recipe and served it as a first course for a company dinner. I added a few shakes of red pepper flakes to the shrimp when it was marinading and that worked out real well.

From: Vicki in AZ

On Aug 7, 2003

I must have done something wrong. Mine came out too garlicky (and I love garlic) and very slightly too salty (I used a teaspoon of sea salt). I'm going to try this again with half the salt and a little less garlic as I can see that it could be a great dish.

From: Bergy

On Oct 31, 2005

Attractive tasty prawns. I used flat leaf parsley & Russian garlic. I only cooked 12 jumbo prawns and cut the rest of the ingredients in half. except for the oil I only used 2 tbsp. I butterflied the prawns - End result a delicious dinner thank-you Kiss*My* Tiara

From: Bev

On Jun 9, 2004

Very tasty shrimp, Bethany! I used fresh garlic and 1 tsp kosher salt. I bought my shrimp at Costco and it was very large. I actually think a smaller shrimp would have been tastier in this recipe and I will try it next time. I served this with an alfredo sauce over thin spaghetti with a tossed salad and crispy Italian rolls. Delicious!

From: psychotammymom

On Jul 30, 2007

We really enjoyed this. Our one grocery store in this little town did not have any fresh parsley. I was able to harvest about 1/8 cup from my herb garden, so that was all that was used in my dish. However, I made the rest as stated. It was so easy. I think I will try cutting back on the olive oil next time, as we did not eat it over anything. But, there will definately be a next time. Thanks for the recipe. I served this with Risotto, Risotto. We also had fresh strawberries and green beans. Supper was colorful and perfect.

From: cincasue

On Jul 27, 2008

Well send my home and call be Buford!! lol OMG!!!! What a delightful experience this was!! A tastbud THRILLER!! Yum! The only thing I would do different is to cut back on the olive oil, next time I will use only 1/4cup, other than that it is perfect. We mixed it with some pasta, and what a wonderful meal. I think next time I'm going to marinate it in some cajan spice (Tony's, the BEST), and grill it in my saute pan that my DS got for me. Maybe some red pepper flakes and lemon zest. Give it a try, you won't be dissapointed. Thanks for such a great recipe!!!

From: TheBabblingHousewife

On Aug 17, 2009

REALLY REALLY REALLY good. I used a big bag of frozen, uncooked deveined shrimp from Sam's (really big shrimp...$15) Everyone ate them. Adding into my planning list for sure.

From: LeahMarie

On Jan 31, 2006

Absolutely wonderful! I did put a little more butter in than what the recipe called for, but it was still delish! I will definately make this again, and keep it for my Lenten Fridays! Thanks for sharing!!

From: Denise!

On Mar 1, 2004

Delicious shrimp, B! I followed the recipe to the letter, with the exception of squeezing lemon over the finished product. We had these for our "oscar party" and I made Mean Chef's Chipotle Remoulade to dunk the shrimp. Very, very good.