Pasta for Shrimp Scampi
I think this recipe is best with angel hair pasta. That being said, you could also make it with fettuccine or spaghetti. Butter, lemon, wine, and pasta come together with shrimp pin this amazing dinner recipe to a perfect dish. This recipe is easy enough for a weeknight dinner, but delicious enough to serve guests. Without this reserved pasta water, it is very easy for this recipe to feel dry. Make sure you do this crucial step! I usually thaw my shrimp under cold running water for about 10 minutes before cooking. Make sure you follow the directions on the package when thawing your shrimp. The safest way to thaw it is in the refrigerator overnight. As shrimp cook, they turn from gray to pink. They also begin to curl inward. You want to flip them and then remove them from the pan once they have just turned pink. Overcooked shrimp will really ruin this dish.
Buy a wine that you would drink. If you aren’t a wine drinker, ask for help! Just be sure to use a drinking wine, not a cooking wine. Get a pack of four small bottles if you aren’t a drinker. You can buy small bottles of wine that are perfect for recipes like this. This way you don’t have to open a big bottle you won’t drink. Check the type you need. This recipe calls for a dry white wine like a Chardonnay, Pinot Grigio, or Sauvignon Blanc. A sweet wine won’t work here.
Reduce the amount of black pepper to a pinch. Reduce the red pepper flakes to 1/4 teaspoon.
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If you make my recipe for the best shrimp scampi or any of my other recipes, leave me a comment to let me know what you think.
