Baked Shrimp Scampi

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This dish is amazing! Even my picky husband loved it. A bit on the salty side for our taste - so next time will reduce salt. I did what others have in previous comments, and reduced the butter by half. Still awesome!

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I prepared it exactly as written except sacrificed a little presentation by taking the tails off and laying them flat. It was for a week night dinner so no one to impress by anything but the taste. Absolutely delicious! This one's a keeper.

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Excellent recipe, I saw her make this recipe and I read most of the reviews, I almost left out the wine, and put it in at the very end but otherwise had all the ingredients on hand and I will be making it for years to come, Thank you so much for the recipe: I used shrimp but I also saved some of it for my piece of Walleye, I seasoned the walleye, and pan fried the skin side for about 3-4 minutes and then took it out and spreaded the butter mixture on the opposite side and on a very high heat about 450 I put it in the oven for about 7-8 mins and last 2 mins I turned on the broiler, it was the best fish ever. Again, thank you

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Delicious! So much easier than sauteeing on the stovetop. Loved the subtle kick of the red pepper flakes. 60 seconds under the broiler to brown and crisp the topping made it perfect!

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Very,Very good! I made this for the first time tonight. Yummy! I did cut it in half. There is only two of us. This is a keeper.

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I have made this recipe numerous times and it is always fantastic. I sometimes add some blanched, sliced asperagus to the shrimp for a light one dish dinner.

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Great recipe, I wasn't too crazy about the raw shallots though, next time I would saute them a little first before putting them in the butter mixture.

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This was one of the best shrimp dishes I've ever had. I think it's possible to reduce the butter a bit. I didn't have shallots and used some finely chopped onion instead. I also didn't have fresh lemons and I think this would have been even better if I did and was able to have the lemon zest. The fresh herbs are a must in this recipe. They make it taste very fresh. Another great recipe from my favorite cook - Ina rocks!

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I love this recipe, but I usually cut back on the butter. I serve it over linguine that has been tossed in olive oil flavored with lemon rind and it is superb. Just put the rind of a lemon in 1/4 cup of olive oil and let sit for an hour or so. Strain out zest before tossing.

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I will never make stove top shrimp scampi again -- this is AMAZING!!!! This is a new favorite to add to the Ina list, THANK YOU INA!