Shrimp Scampi ala Norelllaura

This came out pretty good but the recipe's instructions needed several adjustments. The first mistake I saw in the instructions was frying the garlic and pepper flakes for 20 minutes on medium heat. That would have become terribly bitter. Also you should have your shrimp prepared before you turn on the heat. Fry the garlic, red bell pepper, and pepper flakes about 3 minutes or just until the garlic starts to become golden. Then add butter to pan (about another 3 - 4 Tablespoons additional than recipe asks for) and add floured shrimp. Once shrimp becomes golden brown make a well in the center of the pan add 2 T more of Olive oil in well and add in tomatoes. Let tomatoes cook down a bit in the well while frequently turning the shrimp. Once the tomatoes start to cook down add the wine and lemon juice. 2 Tablespoons of lemon seems like a lot. I added only 2 tsp of lemon juice.

This came out pretty good but the recipe's instructions needed several adjustments. The first mistake I saw in the instructions was frying the garlic and pepper flakes for 20 minutes on medium heat. That would have become terribly bitter. Also you should have your shrimp prepared before you turn on the heat. Fry the garlic, red bell pepper, and pepper flakes about 3 minutes or just until the garlic starts to become golden. Then add butter to pan (about another 3 - 4 Tablespoons additional than recipe asks for) and add floured shrimp. Once shrimp becomes golden brown make a well in the center of the pan add 2 T more of Olive oil in well and add in tomatoes. Let tomatoes cook down a bit in the well while frequently turning the shrimp. Once the tomatoes start to cook down add the wine and lemon juice. 2 Tablespoons of lemon seems like a lot. I added only 2 tsp of lemon juice.

This came out pretty good but the recipe's instructions needed several adjustments. The first mistake I saw in the instructions was frying the garlic and pepper flakes for 20 minutes on medium heat. That would have become terribly bitter. Also you should have your shrimp prepared before you turn on the heat. Fry the garlic, red bell pepper, and pepper flakes about 3 minutes or just until the garlic starts to become golden. Then add butter to pan (about another 3 - 4 Tablespoons additional than recipe asks for) and add floured shrimp. Once shrimp becomes golden brown make a well in the center of the pan add 2 T more of Olive oil in well and add in tomatoes. Let tomatoes cook down a bit in the well while frequently turning the shrimp. Once the tomatoes start to cook down add the wine and lemon juice. 2 Tablespoons of lemon seems like a lot. I added only 2 tsp of lemon juice.

Very good, I was going to try without the flour but went ahead and followed everything, it was different than what I am used to but a very good and easy recipe to make, oh and I used a yellow pepper instead of red because I had a half of a large one on hand. I had to go lite on red pepper due to 99 yo mother in law but added extra to my plate.

This was my first attempt at a scampi and I must say, it was perfect. I added a lil extra red peppers as I like the kick. Followed others advice and did not cook the peppers as long and added the garlic when the peppers were half done. My momma loved it to!!

This was ultimately very good (five stars), but not without a good deal of tinkering, not least of which reducing the cooking time drastically- this should come together in less time than it takes to cook the pasta! I used a combination of butter and olive oil to cook the bell pepper and garlic - for a few minutes, not 20. Added a glug of white wine, no lemon juice and let that cook off a little and reduce before adding the tomatoes. Cooked that for a few minutes, then added the shrimp, cooking them just a few minutes, NOT the total of 8-10 minutes the recipe directs you to. Oh my, these would be some really overcooked, tough shrimp if cooked that long. And don't bother to dust the shrimp in flour - there's just no reason to. So, using a combination of butter and olive oil, omitting the flour and lemon juice, letting the wine reduce and cook off awhile and only cooking the shrimp a few minutes - quite simply stunningly delicious.

This was super delicious! I do agree a cup is WAY to much flour so I used a good quarter cup which worked great. No parsley here but still very yummy!