Question 1

Can I use frozen shrimp?

Accepted Answer

Yes, just make sure they’re fully thawed and patted very dry before cooking. Excess moisture can prevent a good sear and water down the sauce. (Note 1 in the recipe card explains a great prep method.)

Question 2

What kind of white wine should I use?

Accepted Answer

A dry white wine like Sauvignon Blanc, Pinot Grigio, or even an unoaked Chardonnay works well. Avoid anything sweet, as it can overpower the savory flavors in the sauce.

Question 3

Will this work with pre-cooked shrimp?

Accepted Answer

Technically yes, but it’s not recommended. Pre-cooked shrimp can become rubbery when reheated. For the best texture and flavor, use raw shrimp and sear them fresh.

Question 4

Can I make this ahead of time for a dinner party?

Accepted Answer

This recipe is best served right after cooking, but you can prep your ingredients ahead—chop the garlic and tomatoes, measure your wine and cream, and even season the shrimp. Once you start cooking, it comes together quickly.

Question 5

What can I serve this with besides pasta?

Accepted Answer

It’s delicious over rice, couscous, mashed potatoes, or with crusty bread for soaking up the sauce. For a lighter option, try serving it with sautéed spinach or roasted zucchini.

Question 6

Is this dish spicy?

Accepted Answer

Only slightly, and only if you include the red pepper flakes. If you’re sensitive to spice, feel free to leave them out. The dish will still be flavorful and balanced.

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