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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 Feb. 23, 2013 by bltrittin
I have made this many times and it is always a hit. Excellent recipe!
Reviewed on Feb. 20, 2013 by redmonc1
We loved this! So easy. Did not use pasta just eat it with roasted veggies and salad. Will make again!
Reviewed on Oct. 26, 2012 by lisa53202
Simple and delicious. We will definitely have this again. Next time I may try replacing the lemon juice with white wine.
Reviewed on Sep. 23, 2012 by mindymatthews1
This was very good, it was a fast and easy dish to make! Thanks!
Reviewed on Sep. 09, 2012 by rustedgold1
I am the only one in the house who eats seafood and that was okay with me with this recipe because I didn't have to share;) Love this!
Reviewed on Sep. 05, 2012 by hondapcgirl1
enjoyed the mix of flavors, though I will use about half the amount of lemon juice next time, only because I don't really care for lemon flavor
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
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