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Shrimp Scampi III

Shrimp Scampi III

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MLT

A family pleaser for years! The more garlic the better for the garlic lovers of the world!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 660 kcal
  • 33%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 48.4g
  • 16%
  • Protein:
  • 45.1 g
  • 90%
  • Cholesterol:
  • 323 mg
  • 108%
  • Sodium:
  • 737 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of salted water to a boil. Add angel hair pasta and return pot to boil. Cook until al dente. Drain well.
  2. In a large saucepan, melt butter, saute garlic until tender, remove garlic and discard. Add shrimp and cook until colored pink. Stir in white wine. The bread crumbs are used as thickening, so stir in a little at a time until desired thickness is reached.
  3. Serve shrimp over angel hair pasta, sprinkled with Parmesan cheese.
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Reviews

ELISABETHRN
319
1/13/2008

This is a very good recipe, but I can't bring myself to give 5 stars to any recipe that tells me to discard garlic (?!). I made the following changes which I think made it better (my entire picky family loved it). First of all, I marinated the peeled shrimp WITH the garlic, coursely chopped, and about a tbs. Italian seasoning, some fresh ground pepper, and 1/4 cup olive oil for about 2 hours. I sauteed the shrimp until barely pink (with the garlic, of course), and I added the parm. cheese with the wine, and simmered for about 5 minutes, then used about 1/2 cup seasoned bread crumbs to thicken. Came out great, sauce neither too thin nor thick, excellent flavor.

ERMB
191
4/9/2004

This was very tastie with a few variations that I made -- I sauteed the shrimp in 1/3 cup olive oil and 6 cloves of garlic for 5 minutes while my angel hair pasta was cooking. Then I removed the shrimp and added 1 cup of white wine,a few basil and parsley flakes, and fresh ground pepper. I simmered this for a few minutes and at the end I added a couple teaspoons of ground seasoned croutons (I put them in the blender). I added one teaspoon at a time because it really thickens quick. I poured this mixture over the cooked noodles and sprinkled with more of the ground croutons and parmesan cheese.

Kayte
153
4/13/2007

I was low on dinner ideas one night and low on ingredients as well. I just happened to have everything required for this so I thought I'd give it a try. It was seriously, AMAZING. I felt so accomplished serving this gourmet dish (which was secretly very easy). I did make some changes: I used a LOT more garlic and left it in rather than pulling it out, used spaghetti rather than angel hair, used chicken broth instead of wine, used Italian bread crumbs, doubled the sauce, and added some lemon juice. (Most of which were changes I had read in previous reviews). Adding the breadcrumbs slowly is a must. Thanks for this fun and simple recipe. I am happy to know I have something impressive to cook for guests.