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Shrimp Scampi Recipe

Shrimp Scampi

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (123)

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Average Rating:

Total Reviews: 123

Showing 51-60 of 123

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  • on March 21, 2009

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    This meal was extremely easy and it tasted great! My entire family loved it!

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  • on March 10, 2009

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    I love this recipe. It's fast, easy and tasts great. How can anyone complain?

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  • on February 25, 2009

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    I made this recipe two nights in a row and absolutely loved it! It was easy to make with few ingredients. I omitted the onions and put more lemon juice than called for. I cooked it for guests and it was a winner!

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  • on February 09, 2009

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    My two sons were home for the weekend from college, both planning to leave prior to dinner until they found out I was making this dish. It was "the best dinner I have had in months" was their response. This recipe is very easy and quick. I used large 13-15 shrimp and the presentation was spectacular. I liked the use of lemons, and used fresh basil rather than parsley (just a family preference. Accompanied the dinner with a fresh lettuce and tomato salad, crusty french bread, and a great bottle of Chardonnay. Great Sunday supper.

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  • on January 21, 2009

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    http://www.foodnetwork.com/recipes/emeril-lagasse/shrimp-stock-recipe3/index.html

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  • on January 15, 2009

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    The shrimp stock recipe that is supposed to follow is missing. Please supply.

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  • on December 27, 2008

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    I added strips of green peppers and some halved cherry tomatoes then thickened the sauce with some corn starch. Came out Amazing!

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  • on December 18, 2008

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    My family & husband really dreads dinner, each is anticipating what culinary delights I am going to prepare that evening. "Most dinners do not turn out well." I tried this recipe and my family was more than delighted at having a delicious dinner. Thank you Food Network.

    Cathy
    Hutto, Texas

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  • on November 16, 2008

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    My wife and I both loved this dinner - easy to make and delicious! We found this most delicious with all fresh ingredients: Fresh linguini, fresh chopped garlic, fresh chopped cilantro (in place of parsley. We take the tails off the shrimp to avoid the handling during eating as we eat this with chop sticks. I wok-seared the shrimp with Old Bay seasoning and then added to the recipe with great results. We did add a little cream to the sauce. After all the controversy over the lemon, I actually forgot it and we never missed it. In the video version of this recipe Emeril does not follow the order of the written recipe, he adds the shrimp after the onions and garlic have saute'd.

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  • on September 13, 2008

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    I've read others who say this is too lemony - I think that is a preference thing. I love it with the juice of one lemon; my husband prefers it with about 1/2.

    This recipe is simple, simple, simple to make and very easy to adjust to your personal taste. I made it tonight with small scallops and fettuccine noodles - delish! I cooked the pasta al dente, then added it to the scallop pan to heat through. Through a little parmesan cheese on top, serve with a salad, garlic bread, and steamed broccoli and you're good to go!

    If you don't have shrimp stock, you can use veggie broth for a perfectly acceptable substitute.

    I also use light olive oil and scallions instead of regular onions, just my personal preference. Another nice addition, if you like them, are capers.

    The possibilities with this recipe are endless!

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