This post shares my Shrimp Scampi with Tagliatelle recipe along with some food photography tips from the photo shoot.
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Food Photography Tips for Shrimp Scampi with Tagliatelle
SHOOT DIFFERENT ANGLES
In food photography, there are generally three popular angles to shoot: overhead, 3/4 angle and straight on. I recommend always experimenting with all three so you can see how the angles can highlight the food differently. Some foods will shoot well at all three angles and some may look the best at just one angle. I find pasta to shoot well at all three.
USE A MACRO LENS
I am a Nikon shooter and have the 105mm 2.8 macro lens. This lens lets me get up close to the details of the food with incredible sharpness. A good macro lens helps you create those mouth-watering images that make people hungry.
PLAY WITH TEXTURE AND LAYERS
For this shoot, I decided to use a variety of props. I used a round black bowl that sat on top of a round tarnished platter. Then, I used a faded cream-colored linen with black burlap. Using a variety of props can help add visual interest to your food images.
Read More About: Dark & Moody Food Photography Tips
Recipe Notes for Shrimp Scampi
This recipe has been a long time favorite of mine. I highly recommend making fresh tagliatelle if you have the time, but you can also buy it from your local market.
ADD A KICK OF SPICE
I recommend adding extra red pepper flakes to this recipe if you like a little kick. Start small and add to your desired taste.
EXTRA PASTA RECIPES
In addition to sharing my shrimp scampi recipe, I’ve rounded up some of my favorite pasta recipes from a variety of food bloggers who I follow below. You can also head over to Instagram and search the hashtag #noodleholicsparty for even more extra pasta inspiration.
You May Also Like: Homemade Pappardelle with Mushroom Stroganoff
Shrimp Scampi with Tagliatelle
- 1 package of fresh Tagliatelle
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 pound large shrimp, peeled and deveined
- 1 cup white wine
- 1/2 cup parsley, minced
- 2 tablespoons fresh lemon juice
- Kosher salt
- Fresh ground pepper
- Bring a large pot of salted water to a boil and add the Tagliatelle. Cook to al dente according to directions, about 1-2 minutes.
- Add the oil to a large sauté pan over medium heat.
- Add the garlic and red pepper flakes. Sauté for about 1 minute until the garlic is golden and fragrant.
- Add the shrimp and cook for 1 minute. Flip the shrimp and add the wine.
- Cook for 1-2 more minutes until the shrimp are just cooked through. Use tongs to remove the shrimp and set them aside.
- Drain the pasta and add it to the liquid in the pan.
- Add the parsley and the lemon juice and toss it with the pasta and the wine liquid.
- Season to taste with kosher salt and fresh ground pepper.
- Serve hot with the shrimp and garnish with additional parsley, if desired.
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All images © Regan Baroni 2017.