Shrimp Scampi with Linguini

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (479)

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Average Rating:

Total Reviews: 479

Showing 431-440 of 479

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  • on October 26, 2006

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    Everyone in the family loved this (including my 8year old who can be fussy. I added extra garlic and shallots, and only 1/2 the water because I read the other reviews. The only flaw in the recipe.... everyone ate so much I didn't have many leftovers for the next day!

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  • on October 24, 2006

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    I still can't believe that this easy dish was so good! My family raved about it for day's!

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  • on October 22, 2006

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    This is the recipe I have been looking for. We love it.

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  • on October 20, 2006

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    I always readyour reviews BEFORE I cook and other's comments to cut out pasta water was correct. With the water it would definately dilute the flavor however the water would add to the amount of sauce. I used 6 garlic cloves but will double it next time and back off lemon some.

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  • on October 15, 2006

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    So easy and flavorful. The lemon made it pop.

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  • on October 14, 2006

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    I only used only 50% of the suggested oil and butter and the dish turned out far better than expected. Adding the pasta to the pan with the shrimp and sauce and letting the pasta absorb the flavors made a difference. Each bite was balanced and full of flavor. Definitely a dinner-party recipe or simply for a night where I want to treat my husband and myself.

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  • on October 13, 2006

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    This recipe was looking and smelling great until I added the pasta water...then it turned into a watery mess. I wish I would've read the reviews before I attempted this recipe as a lot of others advised to leave out the pasta water. I still think it's a great recipe though and next time I make it I'll hold the water.

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  • on October 13, 2006

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    Tyler's recipe for the shrimp is great. I prepared it item by item for my wife and my Father-in-law, they loved it and the leftovers taste even better!

    Way to go Tyler!

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  • on October 10, 2006

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    This was definitely a great tasting meal, but it just wasn't what I expected. Maybe I should have added the pasta water because the sauce was too acidic tasting. I had to keep adding more and more butter to cut down on the sharpness of the taste. It was good in the end, but not as buttery and garlicy as I had expected.

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  • on October 08, 2006

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    .....that was soooo good! I could never get my "sauce" to thicken! Pasta water works great! Thanks for the secrets!!

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