Thanks Melanie for this very simple, quick, and delightful seafood recipe. However, I feel that something is missing and certain modifications would make this recipe luscious. You will agree with me if I say that sherry is good for recipes aimed at giving sweet and sour flavors. Scampi is traditionally cooked with brandy or white wine to fortify its flavor.
Moreover, it is better to saute onions, shallots, and garlic before adding mushrooms, accommodating even permeation of flavors into mushrooms. It is better to cook the mushrooms without any wine if you are going to follow it with cream. It will not only swap the flavor but also react with the cream and make it sour.You can add a herbal sauce if you want the scampi to taste like a Creole
