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.
READ MORE ABOUT: DARK & MOODY FOOD PHOTOGRAPHY TIPS
Recipe Notes for Shrimp Scampi
Make Homemade Pasta
This recipe has been a long time favorite of mine. I highly recommend making homemade tagliatelle if you have the time, but you can also buy it from your local market.
Add Some 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.
Happy Cooking!
Shrimp Scampi with Tagliatelle
Ingredients
- 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
Instructions
- 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.
This post contains affiliate links which means if you click or make a purchase through my site, I might make a small commission at no extra cost to you. I only promote products that I actually use and support.
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All images © Regan Baroni 2017.
Additional Pasta Recipes From Favorite Bloggers:
Pho Ga by Beyond Sweet and Savory
Vegetarian Manchurian with Stir Fry Noodles by Box of Spice
Alfredo Spring Pasta by My Lavender Blues
Beef Ragu with Pappardelle by Cloudy Kitchen
This is such a perfect spring recipe. Thank you so much for participating 😀
Thank you so much for inviting me, Soe! It was so well organized and wow… so many amazing recipes! This was a lot of fun and I’m so glad it worked out so well!! Cheers!
I don’t eat any kind of seafood, but I just love the way your dish looks. Beautiful pictures!
Thank you so much, Rakhee! One of the best parts of this project was getting to meet other bloggers and see their favorite take on noodles – I am so excited to try your stir fry noodles with vegetarian manchurian!
This was delicious and I look forward to many more servings all year long!
This looks soooo good! Can’t wait to try! Maybe tonight! 🙂
Yes Katy! You should definitely make this one! Let me know how you like it!
These pictures are so amazing!! They are like a ‘still life’ for pasta. Makes me want to try this dish – shrimp on the menu tonight, kids!
Love how simple and light this noodle dish is. It will make a great weekday lunch.
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