What's the best wine for shrimp scampi? The best choices are typically crisp, acidic white wines. Here are a few excellent options: 1. Pinot Grigio: A popular choice that pairs well with light seafood dishes. Its crispness and subtle fruitiness balance the richness of the butter and garlic. 2. Sauvignon Blanc: Known for its bright acidity and citrus notes, which can enhance the lemon in the dish. 3. Chardonnay: Opt for a lighter, unoaked Chardonnay, which will provide a slightly richer body without overwhelming the flavors with too much oakiness. 4. Vermentino: This lesser-known Italian white offers a zesty citrus profile and herbal notes that can complement the parsley and garlic in scampi.
– 1 lb linguine or angel hair pasta, or spaghetti – ¼ cup extra-virgin olive oil plus more for drizzling on the pasta – 1 lb peeled and deveined large shrimp raw; 20 to 25 per lb – 4-6 large garlic cloves pressed or minced – ½ teaspoon dried hot red-pepper flakes optional – ½ cup dry white wine make sure it’s a wine you would drink – Zest of 1 whole lemon – Freshly Squeezed Juice of 1 whole lemon – 1-2 teaspoons sea salt plus salt for the pasta water – ½ teaspoon freshly ground black pepper optional – ½ cup chopped fresh Italian parsley
Ingredients
Cook time: 10 min
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Servings
4
Type
pasta
prep Time
5 min
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what kind of pasta should i use for shrimp scampi? We used linguine for our shrimp scampi recipe, but you could use angel hair pasta, spaghetti, or any other long pasta you have on hand.
how to thaw frozen shrimp quickly in water? Take the frozen shrimp out of their bag and submerge them in a bowl of cold water (do not use hot water!). Leave the shrimp in the water for 10-15 minutes. Stir them around every 5 minute, breaking up any ice pieces. As soon as they're totally thawed out, place them on a paper-towel lined dish to absorb the water.
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