In a big and deep cooking pot, pour water and salt it. When the water boils, add the pasta and cook for approximately 6 minutes, while not forgetting to stir. When the pasta is ready, drain it and place it in a bowl. Cover with a towel, so that it remains warm.
Melt the butter in a semi-heated pot. Then, add the prepared garlic, and the ready-to-cook shrimp (washed, deveined, and peeled properly). Cook for three and a half minutes, continuing to stir, and move on to the next step only after the shrimp acquires a pink color. Wash and chop the pepper, then add it together with the white wine to the shrimps. Cook until it starts boiling. Cook and stir for 30 more seconds.
Now that the shrimp sauce is ready and for sure it should smell amazing, mix it very well with the pasta. After that, sprinkle with parsley and grated Parmesan.
Use an ordinary knife to peel and devein the shrimp, it is not as difficult as it seems. Otherwise, you can buy already peeled and deveined shrimp, you just have to wash them.
Don't overcook: Shrimps cook quickly, so be vigilant to avoid overcooking, which can lead to rubbery shrimp. Cook until the shrimp turns pink and opaque, which usually takes just 2-3 minutes per side.
Wine choice: For added depth, consider using dry white wine like Sauvignon Blanc or Pinot Grigio in the scampi sauce. The wine will enhance the flavors and create a delightful sauce.
Perfect pasta: Serve shrimp scampi over al dente linguine or angel hair pasta. The thin strands of pasta beautifully soak up the luscious sauce, complementing the tender shrimp for a truly mouthwatering dish. Garnish with fresh parsley and grated Parmesan for an exquisite finish.
Don't be afraid of the alcohol in wine, it dissolves when it boils. So make sure you bring it to a boil.
To store shrimp scampi, allow it to cool completely before transferring it to an airtight container or resealable plastic bag.
Place the container in the refrigerator and consume within 2-3 days for optimal freshness.
Avoid freezing shrimp scampi, as the texture and quality may deteriorate upon thawing.
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