Reviewed: Nov. 18, 2008

Instead of baking this, I used the stovetop instead. Delicious

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Tami

	Home Town: Charlotte, North Carolina, USA Living In: Bay Shore, New York, USA
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Reviewed: Nov. 18, 2008

easy and great tasting!

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hope's mom

	Cooking Level: Intermediate
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Reviewed: Nov. 16, 2008

Simple and Delicious! I did add a 1/2 c white wine and a chopped shallot and served over angel hair pasta. I added a sprinkling of crushed red pepper to my plate because I like spicy!

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This recipe is such a hit!My husband and I love this meal.Very easy to cook and tastes great with white rice. To cut on fat, I used 1 cup of olive oil instead of butter. I also used basil instead of Parsley and garlic powder instead of chopped garlic.I let the mixture rest with raw shrimps for 20 minutes. It is simply the best.Can't get enough of this dish!

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sanazy


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Reviewed: Nov. 14, 2008

If I could give this more than 5 stars I would because of excellent flavor and ease of preparation. Hubby and I loved it! Only changes I made were less butter (per other reviewers suggestions), used honey mustard because it was all I had available, put in a "glug" of white wine, and added a dash of cayenne pepper (gives it just a touch of heat).

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Rena

	Cooking Level: Intermediate Home Town: Carlisle, Pennsylvania, USA
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Reviewed: Nov. 13, 2008

Excellent easy recipe. I followed the directions exact except I sprinkled some Panko bread crumbs on the top before baking and I used cooked shrimp. Delicious. Quick. Will make again.

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PaulaB

	Cooking Level: Intermediate Home Town: Long Island, New York, USA
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Reviewed: Nov. 13, 2008

This is "the Best". What an easy way to have a wonderful meal. I recalculated this to 3 servings, which uses 1 lb. of shrimp and is plenty for just the two of us. Wouldn't hesitate to fix this for guests. We love it with grilled asparagus and a salad.

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SKALCK

	Cooking Level: Intermediate Home Town: Columbus, Ohio, USA Living In: Lakeland, Florida, USA
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Reviewed: Nov. 13, 2008

Very Good, I am saving all of that butter to make shrimp alfredo, hope it works. I will make this again using more garlic.

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Donna


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Reviewed: Nov. 12, 2008

This is a favorite in our house. So easy to make! I usually check the shrimp while they are in the oven and take them out as soon as they are pink. While I am plating dinner they finish cooking and are perfect on top of angel hair! Don't forget lots of bread for sopping! Thanks.

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amymiller11

	Cooking Level: Intermediate
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Reviewed: Nov. 12, 2008

I loved this recipe and I don't even LIKE seafood! This is great for anyone trying to incorporate seafood into their diet without eating things that taste "fishy". I'm a graduate student with two jobs, but this is easy and quick enough for a weeknight dinner. I just cooked some pasta and drizzled the shrimp and sauce over it...perfect!

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Sarah


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Reviewed: Nov. 12, 2008

My hubby thought this was the best thing ever. I added some more spices, but only as a personal preference. It was wonderful as is.

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sillymeover


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Reviewed: Nov. 12, 2008

This was GREAT !!!!!!!!! I added white wine, olive oil, and cayanne pepper as well. Make the day before you are going to eat it if possible. I also used 6 cloves of garlic.

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Kathleen

	Cooking Level: Intermediate
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Reviewed: Nov. 12, 2008

Absolutely delicious!! I used a two pound bag of pre-cooked, peeled and deveined shrimp, just to save some time. For the sauce I cut the butter down to 3/4 cup and added a 1/2 cup of white wine. Otherwise, I made no other changes. Served this with linquini pasta. OMG!! Sooooo good! Enjoy!

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Sandi

	Cooking Level: Intermediate Home Town: Suffolk, Virginia, USA Living In: Camp Hill, Pennsylvania, USA
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Reviewed: Nov. 11, 2008

Replaced parsley with dried oregano and fresh thyme, added sauvignon blanc I was drinking for dinner. Perfection! Even a great meal to make for 1!

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LifeDream=Chef

	Cooking Level: Intermediate
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Reviewed: Nov. 11, 2008

I made this for a dinner with friends. I think next time I will increase the amount of garlic as the taste was rather soft.

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Bethania

	Cooking Level: Intermediate Home Town: Thessaloniki, Central Macedonia, Greece
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Reviewed: Nov. 7, 2008

I thought this recipe was very good. I made some changes that others recommended - 1/2 cup butter, 1/4 cup EVOO and 1/4 cup white wine. Would add a litle more garlic next time. Served over whole wheat pasta sprinkled with Parmesan. My husband had not only 2nds but thirds as well. There wasn't any leftovers. Will make this again. Thanks for a great and easy recipe.

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wendynik

	Cooking Level: Intermediate Living In: Calgary, Alberta, Canada
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Reviewed: Nov. 6, 2008

I made it and served over pasta. Everyone liked the sauce so much they had me make just the sauce for pasta a few days later! I added some parm cheese on top and a bit more fresh garlic because we really like garlic. I also made it once with dried parsley--I rub it in the palm of my hand to bring out the flavor and it was still yummy--but the fresh is better when you can get good fresh.

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