Baked Shrimp Scampi
Show: Barefoot Contessa
Episode: Italian Every Time
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- Recipe categories: Shrimp,
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Average Rating:
Total Reviews: 650
Showing 21-30 of 650
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By peg-ter_7828917
spring valley, CA
on January 27, 2013
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This was absolutely delicious. Easy to follow and easy to make. It smelled so good while it
was baking. The spices were a perfect blend. I have already shared the recipe to my Facebook Friends. I sure will be making this again.
By millies_33468031
Flanders, NJ
on January 27, 2013
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I think this a great recipe to make shrimp scampi for company and do all the work ahead of time. I would, however say, it was way too salty. I was skeptical about the amount of salt, but I always try to make the recipe exactly as written. Next time, I would definitely cut the amount of salt in half and bake it at a lower temp oven and longer. Also served with buttered pasta and juice from the shrimp would work well.
By foodie in OK
Sand Springs, OK
on January 26, 2013
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Make this shrimp scampi. Don't even think twice! I did put it under the broiler for the last minute and served it over linguine. I'll make it for company next time because it can be made ahead of time and because it was restaurant quality.
By fran okron
Clermont, FL
on January 26, 2013
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TASTY! Everyone enjoyed this shrimp dish. Similar to the Scallop Casserole, which we also enjoy very much. Thank you, Ina for these recipes.
By picchi1
Rhode Island
on January 26, 2013
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I loved this recipe and it is so easy but I still love the regular version of this but this is a great substitute.
By joanofarc13
Minnesota
on January 25, 2013
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Delicious! Definitely a "no fail" recipe! Extremely easy to make for a romantic evening in or to please a crowd for entertaining. I reduced the baking temperature to 400F and baked slightly longer until the top was slightly browned. Served with roasted asparagus and a simple white rice pilaf( a compliment to the butter. I also followed Ina's recommendation for serving with Pinot Grigio and highly recommend a very crisp, dry, and satisfying Italian wine such as Alois Lageder. My soul is satisfied! Thank you Ina!
By redfly14
on January 14, 2013
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SOOOO good!! You don't have to leave the tails on either. Such a good flavor everybody loved it!!!
By lauremorenofox
on January 14, 2013
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Made this last week for my family and everyone from 4 years on up were huge fans. It was one of the best shrimp dished I have every tasted! Peeling and preparing the shrimp took a little time, so I would probably prepare those in advance next time.
By byoung229
Elk Grove, CA
on January 14, 2013
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I've made this twice for family and friends. It was really good with the exception of way too much butter. The second time I cut the butter in half and I could have cut it back some more. I served as an appetizer and the flavors were good. Definitely broil the last minute or two to get it golden brown on the top.
By mrsnovotney_1378718
Round Lake, IL
on January 13, 2013
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Great recipe! Make sure you really mince the shallots.