Broiled Shrimp Scampi

I probably would make it similar but found it was bland…I had to really spice it up.

it was bland.

Quick & Easy, no frills shrimp scampi recipe… and it’ll save your clean stovetop… followed some of the advice from other cooks: added lemon juice instead of wine, increased garlic to 6 cloves (1 1/2 lbs shrimp). Added parm for the last few minutes in broiler. Will def make again! Thanks for sharing your recipe!

As written this recipe is ok. Made the first time as written and the second time I added couple splashes lemon juice, sauteed in a pan instead of broiling, and omitted the green onion and it was 4-5 stars.

Oh so good….the only thing I did different was to add some lemon juice and red pepper flakes. It’s just to easy too eat the whole recipe!

I looked at some of the reviews and went ahead and added 1 tbsp. of lemon juice to the mix but did not add the wine until the shrimp cooked about 3/4 of the time they needed to. I served it with thin linguine and my family of seafood connoisseurs loved it. They did wish they had more sauce for the pasta so next time I will double the recipe but use the same amount of shrimp. I had been looking for a recipe that was simple yet delicious and this is it. :0)

You can also leave them whole and peel them after they are cooked (or just eat the shell as it is super crispy, think shrimp chip). You get more flavor on the shrimp from the shells. If you’re daring, there is some OMG eating on the heads too.

This really is fantastic, quick and easy. The hardest part is peeling the shrimp. Once I’d peeled a pound (I halved the recipe), I cut up half a stick of butter and melted it in my toaster oven for a few minutes, then added 6 splashes of Worcestershire, about 1/4 cup of dry Riesling, 4 cloves of minced garlic, a few dashes of Cayenne, black pepper, lemon pepper, squeezed 1/2 a lemon and the shrimp, turning to coat. I also cooked some spaghetti and then added it to a pan where I had been sauteing finely diced onions, and after the shrimp had been cooking around 8-10 minutes (around 500 degrees), I added it to the pan with some chopped green onions and stirred everything around to heat up. After grating a good 1/4+ cup of Parmesan on top, I served it with sauteed asparagus. Delicious and quick. I didn’t even need to salt it since the cheese is salty, as is the lemon pepper. Next time, I’ll try adding chopped tomatoes for more color.

My husband is the shrimp connoisseur, and he rated this recipe a 10star!! He said he felt like he just ate in a restaurant. I added Lemon&Pepper Salt seasoning, extra garlic, and parmesan to the shrimp. I served with angel hair pasta and light alfredo sauce.

this was so easy to make and was simply delicious! i did NOT broil this, i did it in a cast-iron skillet and it was so yummy. i also doubled the garlic. Hubby and I both loved it!

I followed the recipe exactly and it was wonderful. I added a salad and roated garlic bread for an easy weeknight meal. Even the kids loved it!

Was wonderful! I served it on linguine, and used olive oil in place of butter. I also almost doubled the red pepper.

This was awesome and sooo quick and easy…no idea why it says total cook time 45 min! i didnt have onions so i just added onion powder. I also added some lemon juice, pepper and old bay! Delicious!! will definitely make again!

Excellent. Will definitely make again (but not often b/c it’s not that healthy!).

Yum! Very good! I, too, used frozen shrimp which I defrosted just before using. I did add about a 1/3 cup of white wine. I think it needs a bit less mustard. I added a healthy sprinkle of parmesean cheese on top. It only took 6 minutes for my shrimp to finish cooking. I served over linguine with steamed broccoli. My picky husband loved it!

Very very good recipe. My daughter loves this and requests it every week!

Great basic recipe. I’m from LA so I used fresh shrimp that I peeled and deveined myself. I would use much more seasoning though and perhaps make some of the other changes suggested next time…but there will be a next time. I had no leftovers and I’m sure with more seasoning will be even better.

I loved this recipe. I used 1/4 cup lemon juice because I didn’t have any white wine on hand. That is the reason I gave it 4 out of 5. I’m sure if I had the wine it would be a 5. Thanks for sharing

This dish was awesome! I seasoned my shrimp with black pepper, parsley, paprika, garlic and onion powder beforehand. I melted 3 tbsp of margarine and mixed it with the wine, 4 cloves minced garlic and a tbsp of sherry and a good dash of lemon juice. I broiled it all on low for 12 minutes. Everyone LOVED it. Next time I’ll make a roux out of cornstarch to thicken the sauce a little–it’ll stick to the pasta. THANKS SO MUCH!

I make individual portions of this and add extra garlic, a shake of Old Bay & a few grape tomatoes (I love the way they “pop”). I arrange the shrimp & tomatoes in individual oven-proof dishes – it turns out very pretty! It is wonderful as is (served with twice baked potatoes & salad or as an appetizer) or served over pasta with Parm. & a Cesear salad.

This is a really delicious dish, but you don’t need to cook it for 13 minutes. Just watch the shimp and take out when they turn pink. I used the wine, but next time I won’t because it really doesn’t need it! I left out the onions and added some lemon pepper. . . yum!