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Shrimp Scampi from Lori Packer of Omaha, Nebraska looks like you fussed, but it’s a snap to prepare. Lemon and herbs enhance the shrimp, and bread crumbs add a pleasing crunch. Served over pasta, this main dish is pretty enough for company.
This recipe is:
Quick
Originally published as Shrimp Scampi in Taste of Home October/November 2005, p19
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on May. 03, 2012 by hasmyballoon
children, friends say it tastes as if it was ordered in the restaurant. Easy to prepare and every morsel is eaten. I have also used chicken instead of the shrimp
Reviewed on Apr. 15, 2012 by Kathy2688515
Family loved it. Made a double batch for 5 people and it was gone in one meal.
Reviewed on Feb. 14, 2012 by golffing
Very good and VERY simple. I used about half the lemon juice, a little more garlic,so red pepper flakes and about 1/2 cup of white wine. I was worried that adding the bread crumbs was going to soak up all the sauce. I was wrong. Just sprinkling them with the cheese over the top, no mixing. Than broiling for color and texture wasperfect. Put over noddles, but would be great just as a scampi
Very good and VERY simple. I used about half the lemon juice, a little more garlic,so red pepper flakes and about 1/2 cup of white wine. I was worried that adding the bread crumbs was going to soak up all the sauce. I was wrong. Just sprinkling them with the cheese over the top, no mixing. Than broiling for color and texture was
perfect. Put over noddles, but would be great just as a scampi
Reviewed on Jan. 30, 2012 by Meta11ica
I made this for my family tonight and they loved it! It was the best! I will definitely keep this one.
Reviewed on Nov. 15, 2011 by monkeymuffin3
I have been making this recipe for a few years now...it's a favorite of the whole family. The only thing i do different is adding alot more fresh lemon juice. It really is great try it!
Reviewed on Oct. 30, 2011 by iamcek
Excellent recipe and so easy. I used asiago cheese because I didn't have parmisian. Also used red pepper flakes instead of pepper. Omitted the bread crumbs. After broiling I added the pasta and stirred to coat the pasta. Delicious!
Reviewed on Aug. 16, 2011 by Carol Healey
I use this recipe all the time, so easy to prepare. I also use scallops in place of the shrimp.
Reviewed on Aug. 13, 2011 by mom48*60
Loved it! Family loved it. One child doesn't like shrimp but loved the pasta dished out without shrimp. Usually make pasta with Alfredo sauce but this is a much lower calorie choice.
Forgot to add I especially liked the ease of the preparation! So good AND easy!
Reviewed on Jun. 16, 2011 by DreMomma
Was good, and definately quick and easy. Turned out a little too salty for our taste, would probably cut back on the butter some next time. Otherwise, good flavor and the bread crumbs and cheese make it better than the usual shrimp scampi.
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