While shopping I found myself drooling over a pile of jumbo shrimp just waiting to be cooked and eaten. Peter and I bought 2 lbs of deveined ginormous tiger prawns at and grabbed a bottle of Bogle Chardonnay to match. With our trusty pasta maker we cranked ourselves up some succulent ribbons of fresh pasta to absorb the juice of the soon to be deliciously pink shrimp. We used the Chardonnay to make a rich garlic butter sauce that went perfect with the delicate flesh of the shrimp.
Garlic Shrimp with Pasta
Adapted from The New Best Recipe’s Shrimp Scampi
2 lb 18 ct Large Jumbo Shrimp, deveined and peeled (Bigger is better!)
Juice of 1 medium lemon
4 tablespoons of butter
3 tablespoons of olive oil
1/2 cup white wine (Chardonnay/Viognier/Muscadet)
5 cloves of garlic, pressed or minced
Handful of chopped Italian parsley
Salt and pepper to taste
1. In large pan heat olive oil on high heat. When oil is hot, add shrimp. Turn rapidly, cook until just opaque. The shrimp will curl up into lovely medallions. Take shrimp out quickly and place in bowl.
2. Add garlic and butter to oil. Place on medium-low heat
3. Add white wine, and simmer for 5 minutes.
4. Take pan off heat. Add shrimp and juices and parsley. Mix.
5. Pour the liquidy sauce and shrimp all over cooked pasta.
6. Serve with a chilled glass of the white wine
Combine 3 eggs and 2 cups of flour….kneed until smooth….crank through a pasta maker.
Bogle Chardonnay 2006 (California)– $9 Damn Good 😉
The particular chardonnay is very light and fruity with a hint of butteriness and salt. There is only a mild hint of oak to it and a tangy finish. Needless to say with all the descriptions I just threw out, this is a nice complex white especially for the price. It would pair well with any seafood or chicken dish as well as a fruit and cheese course.
Sniff- grapefruit, oak
Sip- light, fruity, buttery, mild salt, tangy
Eat- seafood, chicken, fruit and cheese