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!

Absolutely incredible! I didn't feel the need to change a thingand it's so easy and so incredibly good. Don't hesitate for a minute to try this recipe.

My husband loved this recipe. Quick, easy and delicious. I thought it could have used a little more seasoning.

Loved it! I used the amount of butter and wine called for in the recipe, but didn't have green onions so used about half a cup of chopped yellow onion instead. We love onions, so were delighted at how the onions carmelized as they broiled along with the shrimp. Delicious.

in a word: outstanding. with a little lemon peel + juice, and parmesan(as directed by reviewers) this recipe is superb. I halved the portions(except garlic), as i was only feeding myself, and served over orzo rice.

excellent recipe-- although I did add 1/4 cup white wine to the butter and 1 tsp lemon juice. (I did it for only one pound of shrimp) I mixed 1 T of the butter mixture with 1/2 cup parmesan and chive seasoned bread crumbs. I sprinkled the bread crumbs on during the final minute of broiling.

I served this with a green salad and it made a very quick and easy weeknight dinner. Broiling makes a difference - in the past I'd sauteed scampi on the stove too and this tasted more flavorful. I added about a tablespoon of lemon juice and served it over buttered angel hair pasta with some fresh parsley and freshly ground black pepper, so the end result was everything tasting very buttery (next time I probably won't add butter to the pasta), still it was very good. Not only does it taste great, it looks and smells great too! I will definitely make this again.

Added fresh parsley (~1/4 cup chopped), cracked pepper, pinch of salt.

The shrimp turned out tender, full of flavor and not one piece was left! I thought it could use a little more salt, but overall, very tasty!

I made this recipe exactly the way it says. It was SO easy and delicious. The whole family loved it. Even better the next day. Served it over rice and poured the juice in---yum!

I am giving this recipe 5 stars because my family loved it. I made it just as directed but with frozen shrimp. When I make it again I will add extra garlic though. We re-broiled the left overs and it was great! Thank you and I will make again.