nothing special.. added crushed red pepper, scallions and a bit of butter at end. Served over garlic/basil fettucine that I got at a local farmers market. good for a weeknight meal
Flits21 Posted: 02/23/10
Kristy13 Posted: 07/09/09
Very tasty, easy and even worked with the substitutions I had to make. I had limes on hand instead of lemons, used dry sparkling wine and did double the sauce as others recommended. Definitely the way to go since I served it over penne (no linguini) and a side of steamed broccoli and loaf of french bread. The whole family ate it up. Even my picky daughter raved about the sauce. A definite keeper.
mzfix2 Posted: 01/05/11
the sauce needed a little more texture - it was too thin. Taste was good but not excellent.
LouisSheffield Posted: 01/31/13
I have made this numerous times - it has become my go-to scampi recipe. I sometimes add a little butter to the oil, and often use a little more wine than was called for. The shrimp being deveined is important - Saute on their sides until a little bit of the flap is sticking to the pan. Deglaze with the wine at the end and reduce. The shrimp bits and liquid add quite a bit.
JuliKay2u Posted: 04/03/12
A favorite with my family! I usually have a box of Chardonnay in the fridge, so I sub that in for the Sauvignon Blanc. Also, usually sub in dry parsley, jarred garlic and bottled lemon juice, mostly because I use this as one of my "cook it up quick" meals and don't have the time to spend prepping the fresh ingredients. Usually serve over steamed rice with a side of steamed broccoli. A great yummy quick meal!
JimMarltonNJ Posted: 03/13/12
This is a quick, easy and tasty meal.