I served this over angel hair!! Yummy! I used roasted garlic! Also used 1/4 cup each olive oil and butter! Just because I like the mix. Very easy to make and quick. My mouth sure does taste good!
Love these shrimps!!I used large Black tiger Shrimp.I melted the butter in casserole dish in the oven,used my garlic press for the garlic-instead of mincing(I'm lazy)Served shrimps over angel hair pasta. Very easy,very tasty--will use this recipe many times.Thanks Barb for sharing:0)
very easy to make excellent beats red lobster by far my be same recipe
A staple at our house! And I don't normally eat shrimp...! Now if only they sold them already peeled :) Thanks for a great recipe!
cant believe i forgot to review this,,, its fast and easy and tastes great,, the shrimp come out tender and i always add a little more garlic and a pinch of red pepper flakes, just for alittle spice,,,, dh loves this and im making it again tonite,,,its great with chicken too,,,,,
Gosh, this seemed like it would be so wonderful, and I did like the preparation method a lot. But there was so much liquid. I cut the butter back to 5 T., but used the same amount of wine. I used leftover Italian bread for the topping, but that was lost (and unappetizingly soggy) in the sea of liquid. My kids (age 8 and 17) complained that it was "winey" and "garlicky," which is often a good thing but in this case rather bitter. (I used a nice drinkable chardonnay.) We shaved some fresh Parmesan over the top which greatly improved things. Sorry this is a lukewarm review but I strive to be honest. I typically love Barb's recipes!
Barb, this is a great dish! I had to use cooking wine (3/4 cup) which reduced a little bit of the flavor. I also sprinkled some red pepper flakes over the top. It was really great even with using "fake wine." My husband really liked it. Oh, I did use precooked shrimp that was peeled and deveined. We served over linguine tossed with a bit of olive oil and parmasan cheese. This would be an impressive company dish.
So easy and quick to make! I will continue to use this process for shrimp scampi. Unfortunately, I used unsalted butter and it could have been a bit more flavorful. Think I will add some lemon juice at the end next time, too.
I made this last night for dinner,I added some olive oil to the recipe and it was very good.
Really liked this recipe - the flavor is all there, and it is EZ and quick, with standard ingredients which we have on hand all the time. In the past, I've always sauted shrimp scampi & rushed to get it on the table still hot. This recipe allows you to get it all on the table hot with ease -- & since it's in the hot baking dish, it can be covered and kept warm for seconds. Mahalo nui loa (thanks alot) -- it was excellent.