Baked Shrimp Scampi

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I am a big Ina fan and have all her cookbooks and have to say this one didn't come together right. I am fifty six years old and I am a very good cook. Something is not gelling with this and has to be something wrong with either the cooking time, I just don't know. Thought it woulda be fabulous but wasn't. Perhaps just me. Good luck with this one.

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It was very tasty. I used smart balance instead of butter. Next time I will put it in the broil. I felt the dish could get a little more cooked .

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My whole family loved this. The flavors were amazing. This was definitely a keeper.

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Instead of a gratin dish i used individual ramakins : so each person got their individual scampi

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Don't know how I missed this recipe for 4 years! Amazingly easy. Fantastically delicious. Extemely attractive. Like others, I cut the butter and salt. Made as a main, but will use leftovers as an starter tomorrow! I also wonder if some crab meat could be added to the breadcrumb topping. Will probably try that!

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Very good but only use 1 stick of butter and about half the salt.

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Wonderful! easy too. I try to follow a new recipe as closely as possible the first time and adjust from there. That being said neither of us like rosemary or parsley so I didn't use them. I did also double the red pepper, added character without being too hot. Didn't add the extra S&P to the butter. Next time I will try over linquini or angel hair as suggested below.

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I liked it a lot. It is almost identical to the Mafia Cookbook version,except that recipe uses breadcrumbs. I think the panko crumbs are tastier. After reading all the reviews, (and knowing I was only going to make it for two I halved the ingredients, but did not use any salt. I like garlic a lot, but before adding the panko I tasted it, and thought it was a bit much. I added two more tbs. of butter, and sprinkled more panko on the top-which helped absorb the additional butter. The other recipe calls for tabasco sauce, so I sprinkled that on top too. I served it over linguine. My friend and I agreed it was a "keeper."

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I have done shrimp scampi both on the stove and in the oven but it was nothing like this. I had shrimp on hand and wanted something quick but flavorful to make and used this recipe.I got shrimp from the store already cleaned and deveined. I took the tail shells off mine. I did the marinade in the baking dish and let the shrimp sit there for a few minutes while I got everything else ready.I used a rosemary and chile infused oil for the marinade and salt and black pepper. I didn't have fresh lemon juice (used bottled version;would try with fresh next time. I eyeballed my butter,probably used 4 Tablespoons. One of the winning points of this dish was the egg and toppings.I used seasoned italian bread crumbs and broiled the dish the last two minutes. Served with some linguine tossed in oil, salt & butter. My hubby told me that is the best dish I ever made and that's a lot considering I cook almost everyday and a wide variety of foods.

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There are already over 600 reviews of this but this is so good that I feel the need to reiterate everything! I have made this countless times. It's become a go-to dinner party dish. It's super easy. My advice is to call your fish counter (I usually get my shrimp at Whole Foods ahead of time and have them peel and devein the shrimp for you. That cuts your prep time by at least half. I serve this with some simple linguine and a salad and I'm all set. My next time making this will be for New Years Day. Deelish!