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!

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.

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

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

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.