Shrimp Scampi

Delicious!! Super healthy, fresh, and light flavors. I loved the fact that there's no butter - just a little olive oil. I added red pepper flakes for a little kick and used dried parsley (because that's all I had) and it was wonderful. I served this with angel hair pasta and roasted asparagus with Dijon-lemon sauce which was a really good compliment to the shrimp.

The shrimp were good, but overall the recipe was bland. Perhaps it needs a bunch of butter & parmesan!

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So easy and delicious. Served with garlic rolls and a salad.

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.

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!

This is a quick, easy and tasty meal.

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the sauce needed a little more texture - it was too thin. Taste was good but not excellent.