Lemony Shrimp Scampi Pasta

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Okay, it's time to address some of these "comments": to Null, from null, etc. on 9/13/09, Melissa buys her groceries on sale and in season (as she has admonished numerous times, "this asparagus on sale only costs $1.50, but the regular price would be as much as $5 per pound, so buy your produce in season and check for sales...". I found a frozen 2 lb sack of shrimp for $11 at Costco, so 3/4 lb would only be about $4.13. I purchase my pasta from Trader Joe's for about $1 per pound. I just bought Dryers ice cream at my local market for $2.50 for a half-gallon (okay, it's down to 1.5 quarts now which will provide dessert for 4 for 3 days. I grow my own lemons, but the 99 Cent store sells a small sack for 99 cents (I buy my limes from there, and finally, I have Ina Garten's Linguini with Shrimp Scampi recipe right in front of me, and it utilizes 1 lb of large shrimp, not 3/4 lb of medium, wine and chicken broth, not shrimp stock, less lemon zest, more butter, olive oil, and much more garlic. Melissa also uses much more red pepper flakes; some of the same ingredients, but different amounts. It's Scampi, so one wouldn't expect to see a very different list of ingredients. I'll bet anyone's Scampi on this site, or any site, or in any restaurant, will include many or most of the same ingredients. Lighten up, there, Null.

To Lisa, from TX, yes, yes, you're Italian and she made Scampi as many Italians (and others, too! do, but she offered a way to stretch it a bit and feed a family of four for a few bucks less than you'd usually spend to make this dish at home. Doesn't mean she stole the recipe as she never claimed to "own" it, just to make it more affordable.

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I made this recipe tonight for dinner and it was great! My 5 year old loved it! The shrimp was very flavorful. I cooked a pound of pasta with it, so we have lots left over for tomorrow! I have been watching you since the beginning of Food Network Star, and you were always my favorite to win. Go Stay-at-home moms! Great show Melissa, keep up the good work!

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I made this dish last night and it was VERY good. However, if you do not like spicy dishes, I would only use 1/2 the amount of red pepper flakes. We loved it, but there was definitely a kick! Also, there is no way this is under $10, the shrimp alone cost that much. But whatever, it was good :

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We loved this dish. Thanks for the best scampi recipe, Melissa. This is the only one I will use. Tried some of your other recipes and they were also very good.

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I made this scampi and it was so good. My husband and I LOVE scampi and it was nice to have a different way to make it. But keep in mind when making this recipe that the price comes from an national average and it isn't from buying everything new (like the olive oil but the amount you use. Buying fozen shrimp is the best money saver and I am so glad that Melissa encourages it and I was able to make this entire dish under $10 (since I have most of the ingredients except for the shrimp and lemon. And we live in Wisconsin where it is hard to get good sea food and sometimes the best sea food we can get is frozen. I love it when people cook realistic meals that the average every day person can buy. Keep up the good work Melissa, my hubbie and I have been cheering from you since the beginning of the "Next Food Network Star".

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After watching the show yesterday afternoon, I decided to make the scampi for dinner. The Scampi was easy to make & tasted great. I did not have fresh lemons, so I used "Real Lemons from concentrate". I also used dried parsley. I keep in the freezer frozen jumbo raw shrimp from Sam's Club--the price is 2lbs for $13.88. I was pleasantly suprised how good the shrimp shell stock tasted. I will definitely make this dish again.

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Sorry about this, but my husband and I couldn't eat this recipe. Concerned that it called for too much lemon I only used 2/3's of what it called for. Still - the dish was sour. To save it I added some sugar and made a white sauce to tone down the lemon. That helped. A little too much red pepper also.

I'm concerned that Melissa's tastes and mine may not be compatible. I found this same experience (too sour with the chicken 4 ways recipe.

It's too bad because she gives a lot of great tips.

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This recipe was delicious. My husband and I ate lthis ast night and were eating it tonight. I'm thrilled with Melissa's recipes and hope to see more of her on the Food Network.

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OK, even buying frozen shrimp there is NO way you can make this for 10 dollars, much less the 7 dollars Melissa claimed on the show. The recipe itself is a good one, and using the shells to make a stock is a good way to boost the flavor, but I'm sorry, even if you bought shrimp straight from a shimp boat captain at wholesale prices (currently over $4/lb for gulf shrimp, you'd be hard-pressed to do this for 7 dollars. Lemons, even on sale, even in the big bag, are easily 30-50 cents each. Realistically unless you live on the gulf coast you aren't going to get a pound of shrimp for less than 6 dollars, and you won't get "medium" shrimp for less than 7, so maybe if you have a lemon tree and make your own olive oil, grow your own wheat and process your own flour, and harvest eggs from your own chicken to make pasta, it's just not true. Please stop harping on 10 dollar dinners for four. Maybe say 20 dollars, because that's more accurate for what you're showing each episode. Maybe say dinner for 2 for $20. Or call it 5 dollar dinners and just do it per-serving. Something honest, though, please. It doesn't make this recipe taste any less good, because it does taste good. But it DOES make you look dishonest at worst, and at the very least it looks like you're a network shill who will say whatever they want you to, even if you know it is a lie.

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Melissa,
Thank you! For the second time I got so inspired that I actually cooked the dish. The first time was your chicken l'arange.
This was really good, ships were fantastic! I follow your show every Sunday.
Congrats!