Shrimp Scampi Bake

This recipe couldn't be any easier to fix..a wonderful meal to prepare in a hurry but tasting like you worked long and hard! I didn't have fresh shrimp..had 2 12oz bags of frozen so thawed them first and drained off all the water; proceeded with the recipe as stated. I used just a shy tbsp. of the dijon and on the advice of others, only used 1/2 cup butter. When I got the mixture together, I didn't think there would be enough but continued to heed the repetative advice of other reviewers and stuck with half cup...am glad I did...it was plenty enough and hubby dipped his french bread in the garlic butter! I used 2 cloves of garlic and rough chopped a handful of parsley. I also added a splash of dry white wine...this was fabulous and will definitely make again..don't be shy to try it with the frozen shrimp...just dethaw first and drain off all the water. I served this over linguine.

This is very easy and tasty. I used the full amount of butter and thought it was fine because I served it over penne. However, if you don’t want extra sauce, I’d reduce the butter by half. I used extra garlic, dried parsley and frozen shrimp, thawed, shelled, and drained. I don’t really care for mustard, but used the required amount anyway. It added a little something. Had I not known that there was mustard in this dish, I wouldn’t have recognized the flavor; it was that subtle. I don’t understand how people could find it overpowering unless they used yellow mustard. I took one star off because the cook time for the shrimp is way off. I used large shrimp and they were a tad overdone at 10 minutes. ( I think they should have come out of the oven at 7-8 minutes) I can’t imagine how rubbery medium sized shrimp at 15 minutes would be.

I really liked this recipe! I'm only thirteen, so I'm not really taken seriously when I cook, but this made my family finally realize it! Thanks!

I too made some modifications to this great recipe. I used 24 oz. of frozen shrimp, with the tail on. Used only 1 tablespoon of mustard, and I added apprx. 1 tablespoon old bay seasoning, 3 cloves of chopped garlic and 2 tablespoons of fresh parsley to the butter mix. After placing in a non stick cookie pan (with sides), I sprinkled it with a mixture (about two handfulls)of panko bread crumbs and fresh grated parmigiano-reggiano cheese. The last two to three minutes of cooking, I placed the oven on broil (just long enough to brown the tops of the shrimp). OUTSTANDING!

Wow, I was really impressed with this! Other than adding a "glug" of white wine I made this as stated and was very happy. It's easy to throw together, is ready in mere minutes, looks lovely on the plate, and tastes delicious! What more could you ask for? I served this with whole wheat linguine and a zucchini/yellow squash/tomato medley, then garnished the entire plate with minced fresh parsley. When my husband called to let me know he was leaving the office I started dinner and it was ready to serve when he got home 25 minutes later! The next time I make this I will get it all assembled in advance to pop in the oven at a moment's notice, especially since I think the shrimp might even benefit from the extra time marinating in all those wonderful ingredients. I will also keep this dish in mind for last minute company. Thanks for the great recipe!

I've only taken the time to write 4 reviews thus far. I felt compelled to write a positive review for this dish. It is truly EXCELLENT, given the time investement and number of ingredients. This is equal (and even better) to most of the scampi dishes I've eaten in restuarants. As other reviewers, I cut the butter in half (which means you use one block of butter from your container 8 tablespoons = 1/2 cup), I added 3/4 cup of White Cooking Wine, I omitted the Parsley (since I didn't have it, and it did not affect the taste in the least). I baked for 14 minutes (without any pre-marinating -no time for it). I tossed it in with Spinach Fettucine (got to get the vegetables in somehow). It was great, wonderful smell, not overly buttery (I don't like alot of butter). Was a crowd pleaser at my home. Will definitely make again. Thank you for this RECIPE!!!!!

The main reason this is a 5* rating comes from the ease of preparation in relation to the awesome results! My boyfriend and co. devoured this last night at dinner, along with Baked Pineapple and Cheese Vegetable Soup as a starter course (see reviews). In agreement with another reviewer, I found the amount of butter excessive and cut it down to only a little over half. I also doubled the fresh parsley, tripled the garlic (as per usual:-), used bottled lemon juice (since it was all i had on hand and the lemons at the market looked HORRID...gotta love MT produce eh???) and sprinkled the shrimp with old bay, s&p before buttering them. **My shrimp were quite large, and were done in 7-8 minutes....DEFINATELY keep an eye on them, as they tend to get tough, rubbery, and dry when cooked too long. Awesome!!

This dish was quick, easy and absolutely delicious!! Wonderful flavor!! I used Grey Poupon "Mild & Creamy" style mustard, as others commented that the mustard taste was overwhelming. The taste of this dish was wonderful and definitely NOT too mustardy tasting. Again, absolutely delicious - this is a keeper!!

This is a great, quick, easy recipe. I used cooked shrimp, which made it even easier. I added a bit of breadcrumbs and set the oven to broil for about 3 minutes toward the end, just for a little crunch.

This dish would have been much better w/ at least half of the mustard. The mustard overpowered the garlic so I felt like I was eating mustard shrimp as opposed to garlic.

As recommended, used half the butter. Doubled the garlic (I do in everything). Used Honey Dijon mustard I had on hand. Butterfly'd the shrimp so more exposure to the seasonings. Made ahead and let marinate in the fridge in stainless steel bowl several hours while I prepped the rest of dinner. Put the bowl on the grill for 15 minutes with the steaks. Lots of compliments!

This recipe was AWESOME. My family said it was the best I had ever made. Now that is something since they are picky eaters. I did do a couple of things different. I used 1 stick of butter and a 1/2 can of chicken stock inplace of the 1 cup of butter. I like lemon, so I used a little bit more. The dijon mustard gave it such a great flavor as well. Also, I did not have any "fresh" parsley, so I just used dried. I cooked 1 lb of pasta shells in the remaining chicken stock plus water. I poured all of the shrimp scampi bake over the drained shells and mixed it up. Added salt and pepper to taste as I went along. This was very flavorful. Thanks for such a delicious recipe. Definitely a keeper for our receipe box.

Very yummy dish, but I did make some changes. First, I followed the advice of others and cut the amount of butter. I only used 4 tablespoons of butter and it still seemed like I could have cut it a bit more. I did only have 1/2 a pound of shrimp (instead of 2 pounds), but I wanted plenty of sauce, so kept all the other ingredient amounts the same. I used the full amount of mustard and the full amount of lemon juice and garlic. Instead of parsley, I put in some basil and oregano and added some cayenne pepper flakes for zing (we like spicy!). I also followed the advice of others and added a "glug" of white wine. The lemon flavor was a bit much, so I think next time I will omit it or cut it way back and add more wine. I cooked the shrimp according to the directions, but at the end I sprinkled them with parmesan cheese and broiled them for about 5 minutes. I served it over angel hair pasta with some veggies sauteed in butter and olive oil. My husband, who is pretty picky, loved it and we snarked up the whole thing. A definite keeper with the changes! As a friend says, "yumbo!"

Just a recommendation to those that use "cooking wine -- 'DON'T. As per the advice of chefs in the know, "If you won't drink it, don't cook with it!". Just buy a bottle of dry white wine, can be had for less than $10, and see the difference. Even if you are not a wine drinker. You are a cook or you would not be on this site.

The perfect recipe – delicious, fast and easy. This recipe is a keeper.

Wow. My husband devoured this, and he's not usually enthusiastic about dishes that don't involve Italian sausage or beef. I used 3/4 cup butter rather than 1 cup, and kept everything else the same. Oh very delicious. Flavorful, with nothing standing out too much. I served over rice. The only reason we have any left is because we both got too full to continue...

Can't stop thinking about this! The only reason I looked up this recipe is because I had leftover cooked angel hair pasta & some jumbo shrimp in the freezer. I chose this one because of the unusual addition of dijon as well as the method of baking rather than stovetop prep. OMG, we loved this! Used 1 cube of real butter & 1 lb. shrimp but left everything else as written, although didn't bake it more than 8 to 10 minutes...Garnished with a quick grind of black pepper & a bit of fresh chopped basil. If I had an open bottle of white wine I would've added a splash just to thin out the sauce...But as written this is DIVINE! Thank you!!!!!

Very good. I did add about 1/2c white wine and salt-free cajun seasoning. I felt it still needed just a little more flavor, which I think would have been accomplished had I halved the butter. Next time I will do that. So easy and so versatile. Definitely a keeper!

This is absolutely fabulous. I had a bag of frozen shrimp, not raw, and just put them frozen into the oven with the sauce poured over them. It took a couple minutel longer to bake. I served the shrimp on a bed of angel hair pasta. Delightful, and so easy with the oven doing the work. This is a big-time keeper.

Very tasty for such a quick and easy meal. The longest part would be deveining and deshelling the shrimp, so try to buy the shrimp already prepared. Could easily be made on a weeknight. And the dijon mustard was yummy!! :-)

I made this recipe as written except for a few exceptions. I cooked the shrimp for 5-7 minutes, then put it under the broiler for another 2 minutes. My 13-year-old son loves this recipe and says it taste better than Red Lobster's shrimp scampi.

I had to make a couple of changes and this recipe still turned out excellent. Since my supermarket didn't have fresh shrimp I had to use the frozen cooked shrimp (I defrosted them by allowing them to soak in cold water for about 10 minutes). I also used more garlic than called for because we LOVE garlic. I reduced the baking time to ten minutes. Well, it was fabulous! The mustard and the lemon gave it the perfect flavor. I would not hesitate to make this again. Not only did it taste great, but it's easy and takes no time at all to make. Everyone in my house was thrilled with it.

This was perfection...! I only used 1 lb. of shrimp and only did 1/2 of the sauce. It was awesome. The only change I made was to chop about 2 cups of fresh spinach and stir in with the shrimp. It was great. Tasted very much like the shrimp portofino at Macaroni Grill... yum..

Recipe is quick,easy and delicious. I have made this on average of twice a month since I found it. It is an excellent dish when you want something nice after a hard days work or for serving to company. If I have'nt had lemons on hand I leave it out,still great. We always have shrimp in the freezer and all of the other ingredients. Sometimes I use half butter and half olive oil. Any size shrimp can be used just cook accordingly.Precooked shrimp can be tough,it is best to peel your own. Thanks to Kimber for sharing.

This just proves that restaurant quality meals can be made easily at home. I would have been thrilled to have this at a restaurant and I was even more thrilled that I was able to make it so quickly and with so few ingredients. So delicious! Update: I just made this with chicken and it was great that way too! I just cut up raw chicken breasts into bite sizes pieces and followed the recipe as written. Yummy chicken scampi!

Great recipe - easy to fix.

This was a unique twist on Shrimp Scampi... My husband and I really enjoyed this! I did take suggestions from some of the other reviews and cut back on the butter by about half. I also added a few splashes of white wine, some fresh lemon juice and red pepper flakes. I used larger shrimp than called for because I thought the medium ones might end up too chewy after all that time in the oven on such high heat. The large shrimp worked out perfectly. The Dijon mustard really adds a delicious flavor... Thanks for another recipe to add to my archives!

Fabulous. So easy to make. Followed the recipe to the letter and we loved it!

5+++ Stars . . . Living in the South offers us the opportunity to purchase Tiger Pawn shrimp fresh from the Atlantic Ocean - right off the shrimp boat. Each fall we clean and freeze approximately 150-200 lbs. of shrimp. My husband always sauteed shrimp scampi on top of the stove with lots of butter and garlic. While in Savannah, GA recently, our best friends shared this recipe with us. We had a type of cook-off with Jay preparing his scampi and our friends preparing this recipe. Needless to say, we no longer prepare shrimp scampi on top of the stove!!! Served over angel hair with a salad and hot bread from the oven makes this one of the family's favorite meals. Jay and our 21 y/o son, Jess, beg for me to prepare this at least 2-3 times a week . . . I reserve the recipe for 'special' Saturday evenings and often include a New York Strip grilled. Thank you so much for this recipe . . . the ingrediants blend so nicely! For Thanksgiving, we're taking frozen shrimp to Illinois and will be sharing this dish with our family! Would not change a thing in this recipe. Thanks again - absolutely marvelous!!! Impressing company meal; however, do not want to share our shrimp! LOL

This is amazing as is! Use the sauce for dipping. I can't believe how good this is and I didn't have any lemon but besides that I followed the recipe exactly.

This was a simply splendid meal. I cut the recipe in half as I was only catering for 3. However, I still cut the amount of butter used. The cook time on the shrimp was 7 mins not the stated amount of time. After cooking time I removed the shrimp and added 1/2 tsp red pepper flakes and 1/4 C of white wine and 1/4 cup of sliced mushrooms to the baking pan and placed it back into the oven for 7 mins or so, so that the sauce could reduce. Then I poured it over the cooked shrimp and served with vegetables and mashed potatoes. Delish!

Excellent! I also changed the recipe to 1/2 c. butter and 1/2 white wine. Everyone raved. Didn't miss the additional butter.

Very good flavor combination. Keep an an eye on them though, the baking time for me was less than the time stated.

I have made over 75 recipes from this site. I'm considered a good cook. This is the first review I've submitted. I was at a loss as to what to make for dinner. Had all the ingredients for this recipe. Family quote " this is as good as it gets here !!!!" I usually dont bother with any recipe with fewer than 10 ingredients. This was a simple savory Sunday night solution!

Wonderful! Cut the butter by 1/2 but was still swimming in it. Unless you're serving over pasta or rice (and want sauce), seriously cut it by at least half or more. Next time I'll cut the butter down to 1/2 cup, sprinkle shrimp with Old Bay, add wine to sauce, sprinkle with breadcrumb/parm cheese mix, and will broil on a cookie sheet for the last 3 min to get a slightly more crispy texture. Super recipe as is though...thanks so much for posting!

This is very good, I used 3/4 cup butter and next time will use even less. I added a glug of Pinot Grigio that added great flavor. I season with a little old bay as well.

I followed the recipe but added 1/2 c. of panko bread crumbs and 1/4 cup of parmesan cheese. I used 21/25 sized shrimp and 15 minutes was perfect, with the last minute of time spent under the broiler. Restaurant quality!

Yummy! I served this with linguine. There's just two of us so I halved the recipe. I used 80% butter and 20% olive oil. Sauteed the garlic in the olive oil for a minute then added the butter, lemon juice, parsley and (what I had) spicy brown mustard. We had jumbo shrimp size 16-20 per pound (tails off) which I had sprinkled with lemon pepper ahead of time. Baked about 11 minutes. I turned them over half way through baking and sprinked them with some parmesan cheese. Made my Mama happy.

This is absolutely fantastic. Scallops would also be good done this way, or mix the shrimp and scallops. For anyone on a low carb diet, this is perfect. Might reduce the butter to 1/2 c. next time since I had alot of liquid left over.

This was awesome. The mustard added a nice flavor, but next time I think i will use 1/2 to 3/4 of the amount of mustard. I added extra garlic and a large splash of white wine. I served mine over noodles. I think if you were not having this over rice or pasta it would be too much butter, but the butter made a real nice pasta sauce.

Better than at the restaurant. I also have added broccoli and linguine for a complete meal.

This was quick, easy, and enjoyed by all. I served it over angel hair with a Caesar salad and crusty bread. It was enjoyed by all. Great for a party dish - it could be prepared in advance and slipped in the oven just before serving time.

This was pretty good for such a quick and easy recipe. I only used 1 lb. of shrimp since I was only cooking for two, but kept the amount of sauce the same so I could serve it over pasta. I used a dijon mustard with white wine, and added salt and pepper. I think it could have used more seasonings of some sort, but it was still very good. Thanks for the recipe!

I did not like this dish at all. Not sure why, it just tasted "off." Sorry.

As if I needed to add my 5 stars...this was GREAT!!! I don't know if I used 2 lbs of shrimp or not, they were fresh from my DH 'shrimping' last night. But it was a lot. I only used 1/2 cup butter, and 1TBS mustard, two gloves crushed garlic a good sprinkle of dried parsley and around 1TBS lemon juice. I topped with some bread crumbs and cooked for around 10-12 minutes-broiled the last minute or two. There was plenty of sauce, but probably not if we wanted to put some sauce on pasta or rice (it was fine since I served it with garlic potatoes) My hubby kept raving over this dish! Thanks for this recipe. This is a KEEPER for sure!!!!

This was excellent. I read previous reviews before I decided to try it. I reduced the butter to 1/2 cup plus 2 T.(if you were going to serve this over pasta the full amount of butter would be recommended) and I only used I T. of dijon mustard. After the butter had melted I tasted it and added a few dashes of hot sauce for flavor --not heat. I only had to cook it for about 8 minutes--so watch your oven. I thought it was as good as what you could get at Red Lobster--all we neednow is the cheddar bay biscuits! My kids loved it and we will definitely be having this again.

So easy and good! I served this over steamed whitr rice. I cooked it in an aluminum pan and added fresh broccoli to half of the pan pouring the scampi sauce over it as well as the shrimp. Thanks for the recipe I will be making this again.

WOW! i've been looking for a decent scampi recipe for a long time, and have finally found it. its simple, quick, and delicious. my husband is not a big scampi eater but made me make it twice in one week. even the kids love it...better double the recipe! i actually cheat...i just mix everything up in the 13x9 in. pan and stick it in the microwave until its melted...dump in the shrimp mix it up and cook. saves on dishes. :-)

Made this for company last night and everyone loved it! I increased the lemon, garlic and parsley and served it over bowtie pasta. Easy, delicious and lovely presentation. Thanks for the recipe! Oh, almost forgot: I added sea scallops and I didn't bother to transfer to baking dish - I completed the recipe in a big frying pan. EASY!

This was one of the best recipes I have gotten in a long time. It was so easy to prepare and it tasted great. I will be making this over and over again. And I don't even like mustard.

Absolutely the BEST thing you can do with shrimp, whether you're feeding two or twenty. So easy and really wonderful! I serve it with brown rice, with some peas tossed in.

I was intrigued with the idea of baking shrimp in the oven, so I thought I’d give this a try. I used 21-25 count shrimp and they were done in only 6 minutes. Watch this very closely. Once they turn pink, they’re done. Baking them for 12-15 minutes as instructed in the recipe surely would have turned them to rubber. I’m glad I tried this method, but I still think cooking shrimp in a skillet is easier. Other than the baking time, what’s not to like about this recipe? UPDATE 9/24/12: I made this again on the stovetop this time. Worked just fine. I scaled this way back for the two of us, using only 4 T. butter, 1 1/2 t. Dijon, 3/4 t. each lemon juice, garlic and parsley.

perfect...no more red lobster...placed under broiler for 3 min before serving....great recipe.

Unlike some of the reviewers, I kept the amount of butter the same. I found it was just enough to coat the linguine I made very nicely and something to dunk the bread in! I used cilantro instead of parsley and we liked it a lot. Next time I would cook the shrimp a little less and would add some crushed red pepper for heat.

This is a staple recipe for me-I melt the butter in the baking pan in the oven while I am preheating the oven and getting other ingredients prepped-then mix everything together and bake about 10 minutes or until shrimp is done depending on size of shrimp used. I only use about a 2 teaspoons of Dijon mustard -for me 2 tablespoons is way too much. I rarely have fresh parsley on hand but have used dry or omitted altogether. This dish is a quick and easy delight!

Simply wonderful. I modified the recipe slightly based on other reviews. I used the 1 cup butter, doubled the lemon, used 1 Tbsp of Old Bay, and 3/4 cup of white wine and only baked for 8 minutes. I served it over Angel Hair pasta and my family devoured it.

Very easy and good. I will cut down on the butter next time. I used less mustard and a little more lemon. Served over angel hair pasta. Will definitely make again.

I followed the recipe exactly with the exception of using about 3/4 of 1 stick of butter, adding 3/4 c. of white wine, sprinkling an all-season salt mix over the shrimp while in the baking dish, and removing the tails. Everyone really liked this, but I don't think it wouldn't have been as good without the wine and the seasoning salt. I served it with angel hair pasta (tossed the pasta in the leftover juices from the shrimp pan and then added a little bit more butter, Parmesan, garlic powder, pepper, and salt to it) and a Caesar Salad. It was good, but if you have hearty eaters, it might be wise to up the shrimp to three pounds or make sure you have plenty of your side dishes. The shrimp is much lighter than sitting down and having a chicken breast or pork chop. I served my family of five, and we have two guys that are big eaters. While they weren't starving after dinner, they definitely would have been satisfied having more.

I made this for my family and they loved it. I did not cut down the butter as suggested, but, next time, would increase the butter since in the cooking, it did evaporate but I put butter and olive oil on the linquine with which I served it and that added. I also used a whole head of garlic which was not overpowering, and used dried parsley leaves. I used frozen shrimp and just had enough in the recipe for 6 people, but, next time would adapt to more so that I have leftovers. I loved the recipe and it is easy to make but tastes like it was more complicated which is good for the cook. I cut down the dijon mustard so that it was not overpowering but added a slightly delicate flavor of the mustard. I used barely a teaspoon. Linguine was a great compiment and garlic bread. My dinner party was a success.Just another suggestion. The frozen shrimp that I had gotten had been deveined but had to be shelled. However, in examining each shrimp I saw signs that it wasn't totally cleaned and I cleaned it. I cut off the tails because there was stuff to clean under the tails. So, my suggestion is to cut off the tails when using the frozen shrimp. The shrimp tasted really good and as good as fresh shrimp. I bought Stop N Shop brand. I am in the New York area and available here. I used a 2-pound bag for 6 people, but, as I had said, I would probably increase it for leftovers or bigger eaters.

This is a different (and excellent!) way to prepare shrimp scampi. I cut back a bit on the Dijon, doubled the amount of garlic and added some Old Bay seasoning -- served it with rice pilaf, and it was wonderful! This is a keeper -- thanks Kimber.

Very good My husband love shrimp Scampi. This was the first time I have ever fixed it and it came out perfect. I did read the reviews and a lot said not to use all the butter, I followed the instructions and found that if I wouldn't have used al the butter I would not have been about to cover all the shrimp. Once again a great dish

Made this for girls night at my house and it was amazing! Gave this 5 stars for simplicity and for taste. First I seasoned the shrimp with Cajun seasoning. Then I added about 2 tsp of basil to the butter mixture. I did end up using all of the butter although some reviewers suggest not to. After pouring the mixture over the shrimp, I sprinkled Parmesan cheese, and let it marinate for about 30 minutes before baking it. Served it over linguine with breadsticks. Delicious! Husband was jealous that he missed this meal!

Easy and very tasty. The mustard adds just the right pop.

Great recipe! Extra garlic and parsley was added along with white wine, bread crumbs, and freshly grated Parmesan cheese. My family and I absolutely loved this dish!

Excellent recipe! My husband loved it and so did I. I only used 1.5lb of shrimp and one and a halved the sauce (2 sticks of butter and 1/2 cup of EVOO). I served with pasta, ceasar salad and a good baguette. Dip the bread in the sauce Yummy!

Great recipe. This makes an elegant and delicous appetizer. It worked very successfully for an intimate Christmas gathering. I will definately make this recipe again.

Excellent! I am a big believer in making the recipe as written the first time I make it, then figuring out if my family would like any adjustments made to it. This was excellent "as is" - the dijon mustard really made the flavor pop, and gave it a less garlicy flavor that overwhelms so many scampis. If I were to make any additions, I would like a bit of an onion flavor added to it. I wouldn't want to overwhelm the way it tastes "as is", so perhaps a shallot may give it that flavor. I will try that the next time I make it -- but definately try it the way written the first time. I think you will be pleased !

I took the advise from others and am glad I did. You really do want to cut the amount of butter in half and add Old Bay before baking. I used half pre-cooked shrimp and half bay scallops. This turned out fabulous. My hubby and I both give this five stars.

This was delicious!! My picky husband loved this!!!!

My family of 6 loves this! And with them just being "fried shrimp only!" kind of family, that is great, not to mention that this is a fast and simple recipe that you can add and adjust to your tastes. I added about 1/4 cup parm. cheese and didn't have brown mustard, and was leery to the previous ratings on the yellow mustard, so I added a touch of honey mustard. I also added chopped green onions. YUM! Pasta has met it's match!

Mmmmm.. Quick easy, and very delicious. Substituted fresh basil for the parsley, and added just a smidgen of fresh grated horseradish (1/8th tsp.)

This was easy and wonderful! I used the full amount of butter, one finely sliced shallot and added a little glug of white wine and served it like a sauce over fettuccine and it was not too much. No need to dirty two pans, just melt the butter and dijon in your baking dish. Will definitely make again.

No way to give 4 1/2 stars so we went to 4 on this one. Very tasty but it was missing something - not sure what, though. I was worried that the Dijon Mustard would ruin it - and hubby hates mustard - but I used it anyway and I think it really added a lot of flavor and depth - and you didn't really know it was there. Made one small change - I added about 2-3 Tabsp. of Sherry to the sauce. I served it over rice because I had some in the rice cooker. It was very good - hubby liked it.

I really liked the cooking method - doing it in the oven freed up space on my stovetop. I do think the temp and cook time are too high - I used a 425 degree oven for about 9 minutes and they probably could have come out at 8. Ovens and shrimp sizes do vary but cooking that long and hot could ruin this recipe. I omitted the mustard and added white cooking wine, just preference for me based on other scampi recipes I've made in the past. I think the full amount of butter is needed, it's just not "scampi" without a buttery sauce. Thanks very much for sharing.

This shrimp scampi was quick and easy,and SO tasty!Instead of using dijon mustard,I opted for a dash of cayenne pepper,more zip and adds beautiful color.I also added more chopped garlic and lots of lemon juice for zest.I served it over linguine,topped it off with fresh grated parmesan cheese,YUM!

This was absolutely delicious! I served it over rotini pasta.

This was just amazing!! I dont like mustard but tried it anyways and it was WONDERFUL! It didnt taste mustardy...but it really added to the flavor! The only things i changed were i used dried parsley instead of fresh and instead of fresh garlic i used garlic garlic from tastefully simple. Will absolutely make again.

I served this for a birthday dinner and it was raved over. I followed exactly as the recipe. I also served with some pasta with parmesan, olive oil and garlic. It complimented the shrimp very well.

Thiterecipe was easy to make and absolutely delicious! My family loved it. I followed what many others said to use 1/2 cup of butter. I didn't have fresh garlic or parsley so I used Garlic powder and Parsley flakes. It still came out amazing. This will definitely be a go to recipe for quick and easy meals.

I made this New Years Eve, but the oven was in use, so we tossed it on the grill with the steaks. We all thought it turned out great! I did add some white wine, cayenne pepper, and Tony Cacheres to it to give it a little pop! I just served plain as a side to the steaks, but I plan to make again and serve over noodles. Very good and easy! *Edit* I made this (with the modifications above) and baked as directed instead of grilling, last night, and tossed with pasta and a little parmesan cheese. This was a crowd (crowd of 3!) pleaser! It is easy to make, and really comes out like something you would get at a restaurant or even better!

This is to die for! It seems like something I'd get in a restaurant. I did use 3/4 cup of butter and it was plenty. I had prepared the sauce ahead of time, so it was so easy to pour it on the shrimp and about 15 minutes later it was done. I did need to stir the shrimp half way through baking. I can't wait to impress my friends with this one.!

YUMMY! This is the only Shrimp Scampi I make. Our daughter requests this all the time.

(Daughter's review) I really liked this shrimp scampi recipe. It was quite simple to make and tasted very delicious. After placing on the cooking sheet I sprinkled it with breadcrumbs and it made it twice as good. Although it made it a little saltier I preferred the one with the breadcrumbs over the one without. I tasted the dijon a little too strongly but it was still fine for my tastebuds. I would give this a 5 star rating but it isnt the best shrimp scampi I ever ate. The ones at the restaraunt are better. As far as making it my self, I give it 5 stars. Considering I made it myself, it is the best shrimp scampi recipe that I have ever made. My entire family loved it so I will be making this again. :) (Mom's review) I would halve the amount of butter and use just 1 stick (1/2 cup) of butter. I used tongs to place the shrimp on the baking sheet, instead of allowing it to swim in all the butter. I reserved the butter sauce and will use it for crab cakes tomorrow.

Good recipe, and you can play around with the ingredients to fit your taste. I replaced about 1/4 c of butter with white wine. Next time I will use less mustard (maybe I overmeasured?) and maybe a little more fresh squeezed lemon juice.

I love the addition of mustard in this shrimp scampi, I used a White Wine Dijon mustard, and it was perfect. Served it over angel hair pasta, and a crusty Italian bread!

WAY too sour. Had to add sugar to balance it out. Not enough garlic either.

I like things spicey so I added a bite of cayenne red pepper to the shrimp before I poured on the sauce. I give this a 5 with the cayenne.

I've made this twice now. Both times were for Mother's Day. Everyone in the family adored it...and I'm so happy that my mom loved it too. I used cooked shrimp instead of raw and then took the tails off after they thawed. I served the scampi over fettuccine noodles and added some chopped up broccoli. I also added more garlic since my family loves garlic. I will make this again and again. It was so easy and one of the tastiest dinners ever.

Definitely a keeper. My husband and both teenagers liked it. I used frozen, peeled and deveined shrimp instead of fresh, and heated the butter mixture in the microwave instead of on the stove top. This reduced prep time to about 5 mintues. I had to double the time in the oven because I didn't thaw the shrimp first.

Really good, really easy. Read Many of the reviews. I did cut the butter back but added a lil white wine to make up for liquid. You can't possibly need more than 10 minutes in the oven. I actually did 7 minutes and then a minute under broiler and stir. Highly recommend. I would error on the light side with the mustard for your first time. I could see going too heavy turning the dish, but it was excellent.

Everyone in my family loved this meal! I used frozen precooked shrimp, doubled the garlic and served over angel hair. I will add more lemon juice next time and probably less shrimp because I was aiming for a traditional shrimp scampi meal. Super easy and nice to have something other than a casserole for dinner.

use half the amount of butter. add a splash of wine too. super super easy

Came out perfectly! I omitted the mustard because none of my kids care for it. But I did work around the recipe a bit. I cooked some angel hair pasta (el dente) and placed it in the bottom of the dish. Added the thawed out shrimp and butter garlic mixture with a sprinkle of Parmesan cheese. Broiled it till a bit crispy after it baked. And Yummo! A whole dinner in one dish! Super tasty! Pasta continues to bake with the juices from the shrimp.

Absolutely amazing!!!! This is my families new favorite dinner. It is so easy to make for company and it looks so impressive. There will be no need to try another scampi recipe after you try this one. Thank you Kimber!

Quick & easy to prepare. I decreased the butter to ¾ cup & served over angel hair pasta. Absolutely delicious. 3 (fussy) kids & hubby all loved it!

Way to go Kimber! This recipe is outstanding. I followed it exactly, and would not change a thing. The first time I made it I served it over noodles. Last night I served it with rice pilaf, and buttered green beans almondine. My children love this recipe, which is a real plus. A keeper for sure!

Simply delicious and easy to prepare. I followed recipe exactly. I wouldn't change a thing.

I had high hopes for this recipe based on so many positive reviews; however, it was terribly bland! I used large shrimp rather than the medium shrimp the recipe states to use. Even with using the larger shrimps, the cooking time is way too long. And no, my oven isn't "off." It's brand new. A terrible waste of beautiful shrimp. Normally I love scampi, but not this one.

This is a great recipe. My slight modifications were as follows: 1) added 1 more Tbs of chopped garlice since I LOVE garlic 2) used the juice of one lime, since I had no lemons 3) added 1 tsp of capers for a little tartness 4) added one red thai pepper (seeded and chopped) for a slight kick 5) added 1/4 cup white zinfandel 6) poured the baked results into a plate filled with freshly boiled wide-ribbon lemon-pepper pasta (from Trader Joes - it's called PAPPARDELLE PASTA - SOOO good!) 7) sprinkled the plated result with freshly grated parmesan (to taste) Then I poured myself a small glass of chilled white zin to wash it all down with - this combination of tastes was DELISH! Will definitely be making this one again.