This was an AMAZING dish. Always looking for fish/seafood dishes especially for Fridays during lent. I think it was on par with something I would get at Red Lobster, but more affordable. I bought all the ingredients plus couscous and crusty bread for 6 people for only $30! I will definitely be making this again in the very near future. Thanks for such a great recipe not to mention easy to make.

Made this last night and it was to die for. My husband was so surprised how fast I had it on the table. I plan to add some heat to this, either red pepper flakes or a pinch of cayenne

I added some Old Bay seasoning....oh baby, that some good shrimp! :)

absolutely delicious and super-easy too. a big plus is also the fact it requires very little time to make.

I didn’t add wine (only had red) used dried parsley, but otherwise trusted the cook and readers... it was awesome. Easy, what more can you ask for?! Don’t be afraid to add plenty of garlic and lemon juice….You could dress this up a million ways, even Green Chile and mushrooms... LOW CARBS... YUM thanks!! Love this! Hubby did too! gave me a thumbs up as he watched his base ball game! :)

This is the recipe I've been searching for! This is a restaurant quality dish or maybe even better. A suggestion, I seeded and diced two roma tomatoes and added at the last minute of cooking. Lends a wonder taste and adds another splash of color.

I made this dish for the first time and it was easy and delicious, restaurant guality. I did a few things different. More garlic, we're garlic freaks, regular real salted butter, not clarified, added one yellow bell pepper, thinly sliced and about 6 sliced white mushrooms. I sauted the peppers and shrooms, aldente, in a little olive oil ahead of time and added them to the pan along with shrimp and green onions. I also added maybe 1/4 cup grated parm cheese. I added angel hair pasta, after cooked aldente, straight into the shrimp mixture, tossed lightly and served with green salad and sour sough bread. OMG AWSOME! I think it could work with clams or scallops too. Yummie ;)

First time cooking shrimp and it turned out great, restaurant quality and too easy to be true. I used thawed deveined and peeled jumbo shrimp with the tails still on. Will definitely make again.

I followed the recipe to the tee. It was a waste of shrimp. I have so many better recipes. I would not recommend this recipe to others. Sorry.

Simply luscious! This is the best description I can come up with. The end result had a delightful merging of flavors, so you really couldn't pick out one--other than that succulent shrimp! With 4T of garlic, you'd think it'd taste REALLY garlicky--but it doesn't. This is, in my opinion, a perfect balance of ingredients to result in a meal BETTER than you can find in a good restaurant except on very rare occasions.

It is indeed as rated, five star! Worthy of your time and effort. Easy to do.

On a scale of 1-5 stars, this recipe deserves 10! It's that good! This is the easiest recipe for shrimp scampi that I've tried to date. I LOVE to cook and I am continually searching the internet for new recipes to try. Gotta mix it up, right? This recipe's strength, in my opinion, is that it keeps it simple -- allowing the natural yumminess of the shrimp, garlic and butter (gotta use real butter!!) to really come together in perfect harmony. Sounds corny, I know, but this is truly one of my favorite meals. I don't mess with it by adding pasta or rice...just a bowl of shrimp with plenty of sauce and some nice warm crusty bread to soak up that delicious sauce and dinner is perfect! I usually double or triple the sauce (butter, lemon and wine) depending on how much shrimp I use and ALWAYS use a ton of freshly chopped garlic. As for the wine - I'm not a wine drinker, but I have learned from a LOT of trial and a few errors that Vermouth is the only wine to cook with when you are preparing a seafood dish, especially this one. Well, enough rambling....I recommend trying this recipe if you haven't already. If you like shrimp scampi, you will LOVE this recipe! My six year old daughter eats about a pound of shrimp herself when I make this....she absolutely loves it! Enjoy!

I just made this recipe for dinner, and it was absolutely delicious! I was just going with what I had on hand, so I used regular onions instead of green onions and dried herbs de province instead of parsley. It was really good. I served it with olive oil-brushed garlic bread, and dipping the bread in the scampi sauce was heavenly. I'll definitely be making this recipe again!

This is the best shrimp Scampi recipe. I made it for my sweetheart and it was on. I'm talking about fingerlicking good. I have used this recipe 5 times in the last month. SASSYIDA

This sauce was perfect. Worthy of any fine dining establishment. I omitted the scallions as I didn't have them, and used dried parsley. I served it with small Idaho baked potatoes (rinsed, and the skin doused with sea salt, baked 425 for 50 min. ) & green beans. I dolloped some sauce over the potatoes and we ate every bit of crispy potato skin which soaked the sauce on the plates. I also used Smart Balance, vs. butter. I will save this one forever. 5 stars!

If you are press for time and would like to prepare a dish that will impress the guest, this is shrimp dish that will serve. Nothing but kudo's given by the""harsh"" critics including myself. [smile]

I was looking for a simple recipe for scampi. This was the first recipe I saw and it sounded good to me. I used all fresh ingredients the only difference I used white zinfendel. Everyone loved it. I will definitely use this recipe again. Thanks

I made this dish for a birthday dinner, served it over al dente linguini..side of french bread, but served lime slices as garnish.. used a Chardonnay for the white wine Everyone loved it !

My family loved this recipe. I used Vermouth and it gave it a great flavor.

This was the best Scampy I and my wife have had in a very long time.I would not change a thing.

this recipe was so simple, yet amazing, i will make it again and again...

Very easy to make and totally delecious!!!! We ate it over white rice. My family loved it.

I love to cook and try new things. Bored with chicken, I decided to give this a shot. NOT BAD. It is a little bland so here's what I did to spice it up. I used 2 Sticks of regular (organic) salted butter. I sliced the garlic and since I love garlic, I doubled it and added a tablespoon of garlic powder. I added FRESHLY ground black pepper I did use dried parsley A couple of shakes of sea salt Sauteed mushrooms I used three tbsp (real lemon) Lemon Juice I used a bag of Frozed, peeled, deveined med sized shrimp thawed (It was just less time consuming) I used pinot Grigio I heated the butter and softened the garlic over md-low heat withe the Salt, Pepper and parsley. In a seperate pan, I sauteed the mushrooms in butter. Once the garlic buttter was done- about 20 min- I turned up the heat to medium high and poured in the wine and lemon juice along with the sauteed mushrooms. I brought that to heat and added the shrimp, covered it and let it simmer for about 5 min just long enough to finish the shrimp. I served it over pasta with Garlic croustinis and VOILA! Delicious.

I made this recipe (doubling cetain aspects to fit my large family)... I have 4 children, ranging from 2 years old to 11 years old), and all are pretty picky eaters, but are all willing to at least TRY something new. They ALL LOVED this dish! I found that adding this scampi to a bed of spinach fettucini (I am sure some wheat pasta or whatever you have around would be good too!) added a very classic touch. Very easy to make (the most difficult or boring part was shelling the shrimp, but hey, no pain, no gain, right?), and we had a very ""fancy"" meal for our family of 6 in less that 15 minutes of actual cooking time... not bad at all... I highly recommend doubling the dish, as the leftovers as even better than... and you can brag to your coworkers that you made this fantastic dish yourself... :^)

This recipe is great and can be easily altered according to individual taste. A dash of red and cayenne pepper adds a bit of South Louisiana zing. And any self respecting southerner with only a little bit of intelligence would already know or at least be able to figure out that you peel the shrimp before you cook it.

This recipe should call for peeled shrimp as it would make for a less messy meal. I would definately try it again with the shrimp peeled, I don't want that much of a challenge at meal time.

This is a wonderful recipe for scampi. I did add a bit more garlic by sprinkling it with a garlic and sea salt mixture when it was cooking but we're garlic lovers. Fast, Simple and Delicious! My kind of recipe!