Oh YUMMMMM!!!! This was a HUGE hit with my guys (and me)! I did try to lightened it up a bit by using less olive oil and butter and using whole wheat bread crumbs, which worked out perfectly! This is so flavorful and just enough spice...an absolute, definite keeper~YUM, YUM, YUM!!!!!!!!! Thanks for sharing. :)
This is fabulous. I didn't change a thing except maybe a little extra cheese and a couple minutes more in oven with cheese (large shrimp). My persnickety mother loved it.
WOW...mouth watered the whole time I was preparing it. SO glad I gave it a shot, that hot sauce spoke to me. The heat turned out milder than you would think as it was cut by the butter and wine. My husband says it's "good enough for Dinner Group" and would like it weekly. Now the part I hate when other people do, my changes: used 1.5 lbs for 2 people and have leftovers for another meal, had panko so used that, used 1/4 c oil to toss (I think it could be 1/8 c), had fresh garlic so used that, used combination of hot sauces that I had, oh and used gruyere (on sale but I loved the earthy taste against the hot sauce and would repeat). I'll try maybe hotter and uncovered more next time for a crispier topping. I used a spatula to lay on top the linguine (and keep the crispy on top) then spooned some extra pan sauce on pasta. Easy too. The most time consuming was peeling the shrimp (again, easy-peel was on excellent sale) Thank you for sharing Lisa!!! YUM!
This was pretty great. I used jumbo shrimp, panko, and 4 cloves of fresh minced garlic. The only thing I think I'd do different next time is ease up on the hot sauce. Just a little though. ??
First time making shrimp scampi. Was not nearly as good as my mom's (though this is her recipe) still pretty good. Must have been because I didn't use Louisiana hot sauce or maybe it's because Lisa wasn't making it for our family. Either way still proud!!
I made the recipe according to the ingredients and directions with the exception of halving the recipe for my husband and I. We had generous portions and there was still a serving left over for lunch the next day. Served over fettuccine with a salad. It was so so delicious. Best of all it was a very simple and a quick recipe to prepare.
I had to multiply the servings for a large dinner group basically to 8lbs of shrimp (16-20 big boys). Everything was great but personally took it down in some aspects to suit our tastes. I halved the wine and substituted in fresh lemon juice for the other half. I did half bread crumbs and half panko. I halved the oil and the butter (just seemed too much) and it was still more than enough. The only "tweak" to cooking it I made was I reserved some of the bread/panko mixture and after it baked added some more of the bread layer just before the cheese then broiled for about 10 minutes. EVERYONE loved it especially my "culinary" elders who are very hard to please. I've already been asked to share the recipe.
Absolutely delicious! After adding the final topping I put it on broil for a few minutes. Sauce was amazing. For the hot sauce I used Sriracha but a bit less than the recipe called for.
This dish is awesome! I'm not a huge fan of hot sauce so I was a little skeptical but the flavoring is really good- just adds a little kick. One thing I did to cut down on oil is toss the shrimp in oil to coat then put the shrimp in bread crumb garlic salt & pepper mixture then place in pan. I didn't use fresh parsley just used Italian style breadcrumbs with parsley in it. The last 5 mins of baking I broiled it. Served over angel hair pasta (mixed with tiny bit of olive oil ang garlic). It looked very "gourmet" and tasted fabulous! So glad I tried it.
Too spicy and not that great of a flavor combo
