Baby Shrimp Scampi and Angel Hair Pasta

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Very fast and overall a tasty dish, but to agree with some other reviewers, it could have been a little more flavorful. I also added some dried red peppers and garlic, which saved it from being bland. I think next time I'd add a little extra lemon, pepper, and maybe even more garlic.

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I made this for my family over lent, and what a wonderful change it was!
Almost all the ingredients were things that I already had in the house. We will DEFINATELY make this dish again!

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This is WONDERFUL!! I added garlic to the mix and some salt and pepper as i cooked instead of at the end. This will be a family favorite for sure!

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I love shrimp scampi but always thought it took too much effort to cook at home. This recipe is so easy and tastes wonderful. The only thing that I found was that the recipe could use a touch of garlic. I also used frozen shrimp and it worked wonderfully. Other than that this recipe is wonderful.

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I don't usually make Rachael Ray's recipes but I was looking for a fast and easy shrimp scampi recipe .I just made this recipe for my family about an hour ago and they loved it it was delicious.But I did make one change I added 3 tablespoons of Old Bay seafood seasoning because it is seafood and I am a Maryland and seafood girl I add add Old Bay to every thing.My Dad was so happy I made this recipe because he loves shrimp scampi!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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This is a quick pasta dish and great tasting. I used lots of garlic and was liberal with the salt to taste. I skipped the butter and did not add the tomatoes when not in season and still came out great. I recommend this recipe. Even my picky eaters enjoyed this recipe.

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This is one of the first recipes I learned to make and it's great for new cooks. The first time you make it, do not stick to a 30 minute time limit. Take your time, read your recipe, and you're still done in about 45 minutes.

I used baby shrimp available in the freezer section and completely skipped the wine. Tasty although a little buttery and our tomatoes tasted slightly fermented but we don't cook with them often so it could just be us.

Second and third times we cooked it were great! Again skipped the wine and this time left out the tomato. Added a pinch of red pepper flake for a little zip.

The next time we're talking about adding mandarins to give a bit of tart in place of the tomatoes.

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Easy and fast. I used regular shrimp (they reduce in size when heated anyway. Also, it can be a tedious pain to devein baby shrimp. The Chenin Blanc I used went well (a little on the sweet side. Remember, you can never go wrong with garlic. I used garlic chives and added two cloves of garlic as well (for my palate it should have been three.

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IT'S AN EXCELLENT RECIPE. REALLY FAST TO MAKE.

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I love to cook this when I don't have much time but still want a good meal! The only thing I do different is add a couple cloves of garlic but that?s just because I love garlic!