Super Scampi

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My mom made this without the anchovies for our family Christmas dinner and it was delicious! I loved it so much I decided to try the recipe out myself, but I added the anchovies. It was just as good, if not better this way. This was a huge hit, and had all my husband's co-workers drooling at lunchtime the next day when he was reheating his leftovers!

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I followed this recipe to the letter the 1st time I made, except I omitted the anchovies. The sauce was very thin, so I add a dash of flavored bread crumbs. Everyone loved it. iIhink its the only scampi I will make from now own

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I made this for our annual Christmas Eve Open House and it was the hit of the evening! I was a little hesitant of the anchovies, but they melted into the dish just like Rachel said they would and no one knew what the taste was! I was also afraid that the sauce would be too watery but the pasta soaked it up and within minutes it was a perfect consistency. I only got to taste a forkful before putting it out on the buffet and, by the time I went to put some on my plate, it was gone!!! So, next Christmas Eve I'll probably have to double the receipe! Rachel this was a real winner - thank you for making me look like a star!

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I made this recipe exactly as written, as I always do the first time. I don't like anchovies or red pepper flakes, but wanted to give them the benefit of the doubt. I was not disappointed. The next time I make this, I will halve the recipe, as only my husband and I ended up eating it. I used medium sized shrimp, and next time will not add them until only a few minutes of cooking are left so they don't end up tough. After I put this in the serving bowl, I decided I wanted a thicker sauce, so I ended up straining the sauce into a pan and thickening it before adding it back to the pasta and shrimp. Overall, we were both impressed. It had good flavor. Try the anchovies...they gave good flavor, and they completely disappear into the sauce. The red pepper flakes gave a mild warmth, but were not overwhelmingly hot. I will be making this again.

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This soup is great but the low rating is for the way the shrimp and the pasta get cooked. First, look at the two very different cooking times. Shrimp takes about 3 minutes to cook where the pasta would take anywhere from 6-7 minutes too cook. THe shrimp will be very over cooked. So, I suggest, that the pasta be cooked to aldente and just a little bit left to it while the shrimp get cooked into the soup. That makes much more sense to me.

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Followed a few other suggestions, did not add as much water, didn't use anchovies, let it sit for about 20-30 min. so noodles could soak up sauce. Very good!

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Have enjoyed most of your recipes, but this one let us down. Followed it exactly, and while the smells were outstanding, it did not have the same effect when it came to taste. It was borderline flavorless. I only wish we had read some of the other comments before making and took some of their suggestions. First, a half to three quarter of a cup less water would help; either use a whole can of anchovies (we are only talking about 4 more small fillets additional or substitute a half a teaspoon of salt. I'd also go with 10 cloves of garlic. We did let the pasta sit for about 10 minutes after preparing, but the it did not take on much of the flavor. Suggest that the raw shrimp be patted dry if moist and like others have suggested to add to the linguini about 4-5 minutes prior to the pasta being done.

We willl give it another try.

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I made this last night for my husband's birthday dinner. It was so simple to make, and the entire house smelled great! I love recipes that can be made in one pot, and this one didn't disappoint. I did use 1/2 c less water than called for, and added the shrimp in right at the end of the pasta's cooking time. I let the entire dish rest for about 10 minutes and it was perfect at serving time. Everyone enjoyed it, and we'll definitely be having it again soon!

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I love shrimp scampi, so I was really excited to make this. There is only 2 of us, so we halved the whole recipe, and followed it exactly since it was our first time making any kind of shrimp scampi. We used dried herbs that we had instead of fresh and for the wine we used a chardonnay. It was so good! The only thing was that there was so much liquid by the time we put the pasta in, I scooped about a ladle-sized amount out so it would reduce. I did take the advice of others and put the shrimp in when the pasta was just done and I also let it rest for a few minutes off the heat before serving per someone else's suggestion. I would make this any day if I could. Its a one pot dish and took about 45 min to cook overall. Delicious!

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This is a wonderful recipe! Let it sit for about 15 minutes after cooking so the sauce can really soak into the pasta and shrimp. It makes a huge difference to be patient and wait!