Prawns cooked with onion and garlic, seasoned with parsley, Worcestershire sauce and white wine. Tossed with thin angel hair pasta and Parmesan cheese.
I like a "wetter" dish but did not want all that butter. A good trick is to reserve some of the pasta water, after cooking, and add that in to final dish. This works great for a lot of pasta recipes. If the finished product is a little dry the pasta water works wonders wihtout adding more butter, cream, etc. - 13 Nov 2008 (Review from Allrecipes USA and Canada)
This was an excellent and easy recipe for someone who has never made scampi before. It was easy to follow and came out delicious. My only remark is that when we added the wine, we turned the heat up for a couple of minutes to high to cook out the alcohol and leave the flavor. We did this before adding the shrimp to avoid the shrimp absorbing the alcohol. We served it on a bed of spinach leaves to add some color and it was very presentable. It was also easy to half for 2 people (1/2 stick of butter, 1 lemon squeezed, dash of worshishire, 1 teaspoon of the wine, 1 tbs of fresh parsley, 1/4 white onion). One note is no matter how strange it may sound, the avocado is essential. It really adds to the dish and works wonderfully. I like tomatoes in my scampi so I added some but it did not work very well after all. - 16 Jul 2008 (Review from Allrecipes USA and Canada)
One word - AWESOME! The 1 Tablespoon of salt has to be a typo, I added 1 teaspoon and it was plenty. Didn't have any wine so I omitted that and used Parmesan cheese (freshly grated) instead of the Asiago. Super fast and easy to make. LOVE IT! LOVE IT! LOVE IT! - 01 Jul 2008 (Review from Allrecipes USA and Canada)