Who doesn’t love a good shrimp scampi? The problem is: I never think to make it! So when I remembered that they exsisted and went on the hunt for a recipe I was shocked to find that I would not be taking Ina’s version for a spin, but in fact using the 5 star-reviewed one made famous in the New York times.

Recipe Here

Here’s what I changed:

Although the reviews come in at 5 stars (this is insanely hard to achieve given that there are hundreds of reviews), I took note that a lot of the reviews felt there simply wasn’t enough of the delicious sauce. I double everything except for the amount of shrimp and keep the shrimp to one pound.

The Verdict:

It’s been one week and I’ve made it twice! Start to finish it takes 15 minutes to make this dinner (that’s with frozen shrimp that I quickly defrost in warm water). The leftovers are even more flavorful and I add as much crushed pepper and parm as I can handle.