Shrimp Scampi with Tagliatelle

This post shares my Shrimp Scampi with Tagliatelle recipe along with some food photography tips from the photo shoot.

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Shrimp Scampi with Tagliatelle

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

Shrimp Scampi with TagliatelleShrimp Scampi with TagliatelleShrimp Scampi with Tagliatelle

Recipe Notes for Shrimp Scampi

FRESH PASTA

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.

Happy Cooking!

You May Also Like: Homemade Pappardelle with Mushroom Stroganoff

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

  1. 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.
  2. Add the oil to a large sauté pan over medium heat.
  3. Add the garlic and red pepper flakes. Sauté for about 1 minute until the garlic is golden and fragrant.
  4. Add the shrimp and cook for 1 minute. Flip the shrimp and add the wine.
  5. Cook for 1-2 more minutes until the shrimp are just cooked through. Use tongs to remove the shrimp and set them aside.
  6. Drain the pasta and add it to the liquid in the pan.
  7. Add the parsley and the lemon juice and toss it with the pasta and the wine liquid.
  8. Season to taste with kosher salt and fresh ground pepper.
  9. 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. 

All images © Regan Baroni 2017.

Additional Pasta Recipes:

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

Indonesian Boiled Noodles (mie rebus) by Pique Cooking

Malaysian Laksa with Pumpkin by Vermilion Roots

comments +

  1. This is such a perfect spring recipe. Thank you so much for participating 😀

    • Regan says:

      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!

  2. I don’t eat any kind of seafood, but I just love the way your dish looks. Beautiful pictures!

    • Regan says:

      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!

  3. mike says:

    This was delicious and I look forward to many more servings all year long!

  4. Katy says:

    This looks soooo good! Can’t wait to try! Maybe tonight! 🙂

    • Regan says:

      Yes Katy! You should definitely make this one! Let me know how you like it!

  5. Amie Nolan says:

    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!

  6. Love how simple and light this noodle dish is. It will make a great weekday lunch.

  7. […] & Fettuccine in Sage Cream Sauce by Cuococontento Vegetarian Tteokbokki by husbandsthatcook Shrimp Scampi with Tagliatelle by Regan Baroni Juniper Berry & Barley Noodles with Creamy Chantarelles by North Wild Kitchen Vegan […]

  8. […] Shrimp Scampi with Tagliatelle by Regan Baroni […]

  9. […] Regan Baroni |Shrimp Scampi with Tagliatelle by Regan Baroni […]

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