Absolutely The Best Shrimp Scampi
The best scampi ever. Will melt in your mouth. Serve with a rice pilaf and salad for a wonderful meal.
The best scampi ever. Will melt in your mouth. Serve with a rice pilaf and salad for a wonderful meal.
This was absolutely the best shrimp scampi ever! it was simple, yet fantastic! If you follow the recipe its great. I threw some feta cheese on top of the shrimp before broiling it. You shouldn't rate the recipe based on your experience with it after changing the recipe. Its unfair for those who haven't tried it yet to consider it with a bad rating based on your recipe instead of the original one.Read More
This was absolutely the best shrimp scampi ever! it was simple, yet fantastic! If you follow the recipe its great. I threw some feta cheese on top of the shrimp before broiling it. You shouldn't rate the recipe based on your experience with it after changing the recipe. Its unfair for those who haven't tried it yet to consider it with a bad rating based on your recipe instead of the original one.
Great recipe for scampi. Tossed the brandy/wine mixture with some angel hair pasta, parmesan, red pepper flakes and poured the olive oil/shrimp over the top. It turned out great! The key with the shrimp is to fully butterfly them, dry them out using a paper towel, flour them and refrigerate before sauteing. Good luck and happy eating
This wasn't bad but I have had better. I added more garlic. I also thought it needed some lemon and maybe a little butter. I will not make again.
I have ordered shrimp scampi in restaurants plus I have also made it myself several times, but this recipe, by far, beats them all!!! It really does melt in your mouth. Subtle crispness on the outside and sooooo tender inside....yummmmmmmmm! :)
I wasn't overly impressed with this recipe. It wasn't bad, but I felt like it was missing something. I will try it again, and maybe tinker with it a bit. Update (9/10) - I made this again, adding green onions and some lemon juice (1/4 lemon), and loved it. I also let the shrimp sit in the flour mixture about seven minutes before sauteeing, and added one small diced roma tomato to the garlic mixture - to imitate the scampi made at a restaurant famous for it's cheesecake. Thanks for the recipe!
This was delicious! Instead of the brandy, I added a little half & half, white wine & flour. Topped w/ fresh parmesean cheese.
Good but not the absolute best. I made no changes to the recipe followed it percisely. It has great texture and flavor. I suppose I was hoping for something more garlicky and buttery (shrimp scampi served at Red Lobster). I'll keep searching though. I won't add this to my regular rotation but I will keep it handy.
Very delicous. We added 1 T lemon juice at the end. We used butter instead of olive oil. No brandy in the house, but still very yummy. How to chop fresh parsley??? Trim stems and cut parsley using kitchen scissors in a small, tall sided bowl. Makes the chopping process so much easier. Will make again and again!
I love seafood and am a big "food snob." This recipe is excellent. I would definitely serve it at a dinner party.
This recipe is amazing. My girlfriend now INSISTS I make it at least once a month! If your looking for a great shrimp scampi recipe, this one will not dissapoint.
I thought this was great. Me and my husband loved it. The only thing different I did was add the zest of 1 lemon and the juice of 2 lemons after sauteing the garlic. I also grated 3T. fresh parmesan over it before broiling it. Yum! Thank you.
Good but not "absolutely the best". The flavor combination is very good. The only substitution I made was Scotch whiskey instead of brandy b/c I didn't have any brandy, and some diced purple onion in place of the shallot. some other reviewers who served over pasta commented on it being too dry. I too served on pasta but doubled the wet ingredients and it did help some. I might venture to do even a little more next time. When I do make this again, I will omit dredging the shrimp in the flour, it end ups mushy in the oil, OR....I will place the broiled shrimp on top of the pasta and then drizzle the sauce over the pasta and shrimp right at serving.
Grneyedmustang's adjustments should defintely be made: "I made this again, adding green onions and some lemon juice (1/4 lemon), and loved it. I also let the shrimp sit in the flour mixture about seven minutes before sauteeing, and added one small diced roma tomato to the garlic mixture" I further added a smidgin' of tomato paste -- not sure if I'd do that again and if you try, limit it to 1-2 teaspoons I'd say. Other good advice here was to completely butterfly the shrimp -- it's not a hard and it's a great effect. I used non-stick pan and thus didn't have much pan scraps to flambe. I ended put a little more white wine over the dish after the flambe. THIS IS A SHOW-STOPPING STARTER. Your guests will flip! Consider making more! (I also added some scallops, those for 2 min. instead of 5. *Great!*
Wonderful, I didn't change a thing!
I've made this recipe at least a dozen times. I have been under seige for the recipe and party invitations are contingent upon me bringing "my" shrimp scampi. Be cautious - you may become a social appendage to this recipe!
This was the best I ever had but I added one cup of sharp cheddar cheese, four tablespoons of balsamic vinegar and about a half cup of heavy cream, a quarter cup of corn flakes and put it under the broiler. Excellent!!
This wasn't my favorite. A litte too spicy...maybe I went too heavy on the cayenne pepper...
Oh my. I made this for dinner tonight and it was really, really, good! I made a few modifications though: I omitted the cayenne and salt to the flour and replaced it with Old Bay seasoning. I used 1 lb of shrimp, but kept all other ingredient amounts the same. I used 1/2 olive oil and 1/2 butter; I used fresh oregano, 1/4 cup white wine, no brandy and about 2 Tbsp of lemon juice. During the wine/brandy step, I added the fresh herbs in at the last minute and then poured everything over the shrimp. The last thing I did was to sprinkle crumbled feta cheese over the entire dish before broiling. The end result was out of this world good!
Kick ! Didn't have wine so I used chicken stock and fresh lemon juice.
Definitely not the best shrimp scampi...the breading of the shrimp is unnecessary, adds extra carbs and cals and does nothing for the flavour. Much prefer Shrimp Scampi Florentine from this website.
Really, really good
I was expecting great flavor from this, but all in all I thought it to be kind of bland. Sorry won't be making this again.
loved it, loved it, loved it. would like to use less flour next time, don't really care for the taste.
Yes, this was by far the best shrimp scampi ever! Fantastic recipe, my guests ate it all and asked for more.
An excellent version of scampi. I changed it a bit by using a mixture of clarified butter and olive oil instead of straight olive oil, added a few more cloves of garlic and mixed in about 2 teaspoons of lemon zest with the garlic and shallots. Also used the parsley as garnish rather than cooking it. There isn't as much sauce as other scampi recipes I've made so it's really not meant to be served over linguine or rice the way I do with other scampis. Definitely a keeper.
LOVED this. I added two tomatoes with the garlic and shallots, green onion and sauteed spinach on the side with shallots, garlic and olive oil. I added the cooked spinach in with the shrimp and the garlic and shallots. I served it over Noodle Roni (as goofy as that sounds) angel hair pasta. It is a tasty boxed noodle and was wonderful with the shrimp. Family LOVED it!
Really delicious! I butterflied the shrimp and added some crushed red pepper flakes before broiling.
This is the closest match to a certain restaurant scampi that I've ever made. It was very good. It will definitely be one of my favorites.
This turned out to be a very tasty dish. I took the advise of others and added 1/8 cup of real lemon juice in with the wine and brandy to create more sauce and 2 Tbsp of unsalted butter to the olive oil when sautéing the garlic. I served it with saffron jasmine rice with fresh chopped cilantro. Delicious! Everyone really enjoyed it...even my picky teenager.
Awesome! Only change I did was use 1/2 a small onion b/c I had no shallots. Cooking this is fun and the results are amazing. This recipe doesn't recreate a sauce...so if you want one prepare a butter sauce. I served with angel hair pasta...buttered with parm cheese.
GOSH.... how can someone "change" the recipe and then rate it ??? if you FOLLOW this recipe it gets 5 stars.. if you use pasta etc and change it you can NOT rate it based on your expierence.
This recipe is awesome , i was a bit worried about setting kitchen on fire but flames died quickly no problem....My fiance who loves shrimp scampi said its the best he has ever had and he orders it most times we eat out at restauraunts he also used to work in 5 star restauraunt and the chefs would cook it for him !!! This is the best he claims , the worst part is now he is spoiled and wont take me out to eat to get it because this is really YUMMY THANKYOU for such a fast and easy way to make my fiance amazed that a woman who never even ate shrimp scampi that has 5 small children can cook better than a chef 10 STARS*************
I could not believe how good this was. Here's a few tips: This recipe goes really quick - have all your ingredients pre-measured and ready to go. This will not produce a lot of sauce so you may want to plan to have it "with" instead of "over" something. I think I should have made rice pilaf or something that would not compete with the main dish.
Nom nom! I omitted the cayenne and instead added Cavender's Greek Seasoning to the dredging ... then substituted butter for half of the EVO ... finally, and always, more garlic. Delish!
Definitely not the absolutely best shrimp scampi. Too much flour and no flavor. A shame because it looked delicious!
Very tasty. I only gave it 4 because I had alot of flower bits in the sauce. Next time I might just not flour them. And I had to add some lemon and crushed red pepper to perk it up. Every one loved it. Thanks for sharing.
This was most excellent! My husband and I ate this over some angel hair pasta. I can't believe some people were suggesting more garlic! We used our garlic press and followed the directions to the T--wonderful!
I make this at least once a month and the family (even the picky boys) love it. I use more garlic and sprinkle some parmesan cheese over the shrimp and it really taste incredible. Thanks for the recipe.
Perfect. I had a bit of an issue with the brandy & the scrappings, but still very satisfied with this menu as written.
This was absolutely DEELICIOUS! I made it for my family and parents a month ago and they loved it. Can tailor the heat to your tastes. Will definitely make it again and again, probably won't make a different shrimp recipe ever again!
Good, but not much sauce. Thank God I only cooked shrimp until pink otherwise they'd been tough. I got the 20 shrimp in & it was time to start turning them over. When returning to the pan to heat it was for a minute. Didn't put under broiler also because it would've made the shrimp tough. We did serve over pasta after making more sauce.
I too used less flour, and the sauce came out rich, creamy and flavorful. The white wine added a little zing. Next time I might add a little lemon juice as well. Look no further for your scampi recipe!
Mmmm...this is wonderful! Next time, though, I'll try omitting the flour dredging and put those spices directly into the olive oil (w/o the flour) That seemed like an extra step and time. I'll also try less olive oil, and try more of a stir fry. My store had no shallots, so I minced 1/8 cup sweet onion, which was fine. I remake only the recipes we love, and this is one of them. Fabulous! Thanks, K. Mitschke!
Wonderful! And, it was awesome flavor. I used green onions, instead of shallots. I didn't have any brandy or wine, but the taste of the shrimp came out fantastic. I added a little parmesan bread crumbs to the sauce and tossed it with the organic pasta....it was simply fantastic! My husband said WOW! on the first bite...Thanks so much, this is definitely a Keeper!! :)
Followed recipe only omitting the brandy, turned out great. I made this three times since. Served over angel hair pasta. Just before putting in broiler I sprinkle flavored bread crumbs over top.
WOW - don't change a thing...it's perfect, wonderful and easy!!
We tried this with shrimp and it was great, but expensive. To economize, one night we substituted chicken and now it's my all time favorite food. I love it so much my boyfriend makes it at least once a week. I've used it in salads, on angel hair, and a la carte. Everyone should try this recipe!
WOW! This dish was amazing!! I did make some changes. Instead of brandy and white wine, I used tequila and marsala, and I used yellow onion instead of shallots. I am originally from Louisiana, so I like my food with a lot of spice, and this was popping with flavor! They were very crunchy and had an amazing flavor. We used very large shrimp and ate them plain instead of over rice or pasta. You have got to try it!
Wow. So good. I've doubled the ingredients for the sauce to serve with pasta.
excellent! i doubled the cayenne pepper and topped it with feta cheese before putting it in the broiler.
Slightly disappointing. Needed more garlic, some lemon/lime and the breading may not have been necessary. In my house "a flop".
I thought it was delicious. Would probably make next time without brandy and only white wine. brandy was not needed. Great company dish.
My friend, who made this, chose not to review this recipe. She said it was a disaster & had to be thrown out. Very disappointing.
I will make this again, and again, and again! If you are looking for a Red Lobster type of recipe, this is not the one. However, this is a scrumptious meal. I added butter to the oil, and that worked well. Next time, I will put a tiny bit more garlic, but this is my personal preference. My kids looooooved the shrimp and ate them all! They also loved watching the fire in the pan (I had fun setting the alcohol on fire ;-D) I served the shrimp with a side of buttered pasta. Yummy! This was wonderful.
This is an outstanding shrimp recipe. I had extra people so first I browned some cod cakes and placed in over and then did the shrimp as specified - what a great combination. Everyone raved, they think I am a genius!
I love this recipe! It's simple and delicious. I try to make a little extra sauce with the shrimp so that the pasta (I use linguine) gets covered nicely. Excellent recipe!
This was really good, my husband says "absolutely the best". I couldn't get the alcohol to ignite, but it tasted fine anyway, great flavor. I will use larger shrimp next time (less peeling). I served it with buttered angel hair pasta and a salad.
This was good and spicy, no need to add extra spices (at least for me anyway!)
just delicious. i couldn't ignite the brandy with only 2 tablespoons, so i added a bit more and then ignited, then i reduced it a bit in the pan before pouring it back over the shrimp. I also added just a few shavings of parmesan over the top before broiling. It was beautiful and an unbelievable hit at our dinner party.
Was bland, even with extra garlic. Not enough oil remained to blend the spices together well, and certainly no sauce for anything other than the shrimp. Only thing I could really taste was the cayenne pepper. Followed recipe to a tee, this is the first time I've been let down (and embarrassed serving this) by an allrecipes recipe rated so highly. Not what you would expect for a true shrimp scampi.
This was good so I will give it four stars. The only problem I had was the amount of sauce it makes. The shrimp absorbs all the oil so you are just left with 2T of wine and 2 T brandy. I used all wine (no brandy on hand). It was so dry so I added a half a stick of butter and that brought it up to speed. Just a suggestion. Good overall tho'
This shrimp recipe was great. The only thing I changed was the flour. I used rice flour. It makes it crispy and light.
Extremely tasty!! I did add lemon juice after I made this...
Out of this world, I used extra jumbo shrimps and cute them in half, then I added more white then what the receipe called for plus I added fresh lime juice after it was cooked to take a bit of the garlic taste away, and i did not broil it at all. I served it over linguini. It was excellent. My fiance stated that it was better then the shrimp scampi at the restaurant we go to. :>)
excellent, my family loved it, thanks for sharing
Absolutely delicious! Everyone in my family loved it - even the kids! The recipe didn't call for it, but I added a splash of lemon juice. I served it over a bed of pasta and we all enjoyed it.
I wish I would have taken a picture to submit because I thought this was beautifully presented on the platter. The flambee was fun, but this was not the "absolutely best shrimp scampi." I will not make this again.
I followed the recipe by the book and it turned out fair. Needs double the garlic and about 4 tablespoons of butter along with the juice of one lemon to spice it up. I made a quick garlic cream sauce for the pasta and topped it off with the shrimp. Turned out pretty good. The recipe is a good base receipe to jump off with.
Wow a excellent recipe! My family went apey over it! It was the best Scampi I have ever eaten! Many Thanks!
YUM YUM!! This was great, tasted like it was from the well known italian restaurants. I added parmesan after cooking. BEWARE...you will reek of garlic and burp garlic after consuming. This dish will impress your friends. BTW, I am Italian.
AWESOME!!!! I made this for my husbands birthday, and made it 3 times already in one month! We love this, even the kids cant get enough! I served with crusty french bread, and a ceasar salad..the best! thank you!
I made this shrimp dish tonight for diner ,followed directions except I used 1/4cup of butter with a 1/4cup olive oil and I only used 1/4cup of parsley everything else was the same,turned out wonderful. I will make this again. My husband thought it was great.
Not bad. However, it lacked pizzaz. The flour tempered the flavoring and I think it needed at least triple the garlic. I will try it again, but will use butter with the olive oil and more seasonings. Jim
The title says it all. Very good and my family always asks me to make this. It's a keeper
Wonderful! I decided to throw in some scallops as well as the shrimp and it proved to be delightful. I also sprinkled some more cayenne on top just before serving. Fantastic!
This is the best scampi!! I like my scampi with a thick sauce that envelopes the shrimp, not thin and watery, and this fits the bill. I did change a couple of things to fit my taste though. I sauted in butter, added more garlic, omitted the brandy, and added lemon at the end. Still fantastic and yummy. Can not wait to make it again.
This recipe was delicious as is but, I decided to "tweak" it a bit. I added a little sprinkling of seasoned bread crumbs and Parmesan cheese to the recipe, as well as extra garlic. I also splashed in some additional white wine and brandy, then served it over linguine. Wonderful!
Awesome, best scampi ever :)
This was a great dish! My husband and I both loved it. I added more garlic and more like 3/4 cup of white wine and a 1/4 cup or more of brandy and I nixed the whole catching the alcohol on fire idea. Unlike some other reviewers, I did not feel it needed any butter but maybe that is because I added the extra wine and brandy (!) Definitely a keeper!
When I made this recipe the kids didn't come home for dinner. What a shame, my husband and I had to eat it all by ourselfs. Great recipe! Would serve to company.
YUM!!! I followed most of the directions. I only used one pound of shrimp, since we actually made this for two but I kept the other ingredients the same. I didn't cook the shrimp for 5 mins, probably closer to 3, since 5 mins seemed like a lot. I added the white wine and not the brandy and didn't bother putting it under the broiler. I'm not sure what that adds. I served over whole wheat linguine (added a bit of olive oil over it first) and topped with some crushed red pepper and fresh parmesan. Not too time consuming and very tasty. We will definitely add this to our regular rotation!
This was delicious- probably the best shrimp dish I have ever made. I served over linguini....and if you do that...it helps to double the brandy and wine to make a bit more sauce. I served a tomato salad with fresh mozz. cheese on the side. Hubby loved it.
I hesitated to try this recipe simply because of the goofy name, but I am glad I did. It is excellent. If you are looking for a very garlicy version of scampi this is NOT the recipe to try. The flavors are very subtle, and I thoroughly enjoyed every tasty morsel! Any time I had made scampi before, I cooked the shrimp in the sauce, so to fry them first and pour the scampi sauce over the shrimp was different for me. The result, however was wonderful, producing a very tender yet crispy shrimp under the succulant sauce. I will be making this recipe this weekend for our best friends and can't wait to see what they think about it!
I'm pretty sure it was the shrimp, not the recipe, but you really need to get fresh shrimp. Whenever I buy frozen shrimp, the recipes don't quite come out right. Will try this again with FRESH shrimp...
This was to die for as written. But, I think that I improved upon it by doubling the amount of sauce and substituting Frangelico for brandy.
awesome flavor and texture
I registered on this site just to rate this fantastic recipe. It was absolutely the best shrimp scampi I've ever had, and it received raved reviews at my Christmas Eve dinner table. I took another reviewer's advice and added some lemon juice into the mix (1/4 lemon) but didn't change anything else. I was not deterred by those who said it wasn't saucy enough. You don't need "sauce" to add to this delicious scampi!
Delicious dish! I used 2 tbl of olive oil and 2 tbl of butter, half and half in lieu of Brandy, and served with lemon wedges. I did the same thing with Jumbo Scallops - served them over California rice with a salad. So good I plan to impress the in-laws next time they come!
I've made this recipe a couple of times. Very easy and it is very delicious. I love the shrimp dredged in flour and spices first, it really contributes to the flavor.
This was a dynamite recipe. I didnt have shallots so I went with the green onions which turned out kind of crispy. Also,I changed the end a bit and sprinkled crushed macadamia nuts prior to broiling and a little salt. My family who doesn't like shrimp is begging me for a redo.
Truly a wonderful recipe! Instead of flaming the liquors, we just added it to the sautéing garlic/shallot etc. mix. Also, we put it over angel hair pasta with a tiny bit of extra olive oil poured on top. Superb!
This was really good, but not worth going out and buying brandy and white wine (unless it's bottles you keep on hand). I agree with some that the sauce got too absorbed. A little butter would help.
we fell in love with this recipe the first time we tried it. I usually add a bit more garlic since we are garlic lovers, but its easy and tastes so good that it absolutely is the best shrimp scampi. We usually serve it with a pilaf and a nice salad or broccoli.
With a few revisions, this recipe is absolutely delicious! I replaced the white wine with lemon juice and added a few extra cloves of garlic. This dish will be served again at my table! Extra yummy!
Didn't really care for this one. My shrimp came out mushy/gooey because of the flour. I may try this one again b/c of the other rave reviews and will adjust my review.
This recipe had a lot of flavor, but it was almost too rich and intense! I was expecting something a little saucier, too. I think it would be great with a light tomato sauce, but alone it seems to be missing something. I might experiment with this recipe again because the technique was fun!