Food and Wine Pairing: A recipe for shrimp scampi and linguine
One of my favorite things about wine is cooking. The two may seem slightly unrelated to you, but if you love to cook, then finding the right wines to go with your favorite recipes is exciting and important. (Especially if you are entertaining!)
I am lucky to work in the wine industry and to have the opportunity to taste wines I might not come across in the local grocery store. After tasting the 2005 Manzoni Chardonnay I decided to try it with one of my favorite pasta dishes – Shrimp Scampi and Linguine. This dish is very easy, so even if you are a first time chef, it should turn out perfect. The recipe below is similar to the one found here, created and published by the Barefoot Contessa, but I have changed a few things for my own selfish pleasure.
Shrimp Scampi and Linguine
1/2-1 lb Linguine noodles (I just eyeball it)
1 lb large shrimp, peeled and deveined
4 TBS unsalted butter
couple good glugs of olive oil (2-3 TBS)
3-5 garlic cloves minced
1/2 cup flat leaf parsley – finely chopped
zest and juice from 2-3 lemons
seasonings:
fresh ground black pepper
red chili flake
Boil water in a big pot – noodles like to swim – and pour in a little olive oil. Cook noodles to package instructions or about 10 minutes.
$28.00
Once you get the noodles cooking, get your butter melting in the olive oil over medium low heat – heavy bottomed saute pans are the best. Once the butter is melted, add your minced garlic, and watch it closely so that it doesn’t burn. After a minute or so (the garlic should be really fragrant), add your shrimp and some freshly ground pepper, about 5 or 6 turns. Cook until the shrimp have turned pink (maybe 6 or 7 minutes), continuing to stir them around the whole time so that they cook evenly. Turn of the burner, then add in your lemon zest and juice, the chopped parsley, and a pinch or two of red chili flake. (Be careful with the chili flake, a little goes a long way.)
After you drain the noodles, put them back in the pot and add your shrimp scampi. Using a fork and spoon toss all ingredients to ensure the noodles are well coated. Serve immediately.
I try to prepare the garlic, lemons, and parsley before getting started which makes it really easy to put together. Another great wine to try with this recipe is the the 2006 St. Supery Virtu. A white bordeaux blend, and while rich, will be a nice crisp complement to the buttery shrimp. Enjoy!
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June 23rd, 2008 at 10:48 am
Sounds delicious – is there a vegetarian substitute for shrimp?
November 29th, 2008 at 2:17 pm
Your recipe sounds great. I’d like to suggest you add 1/4 cup Pinot Grigio just before you add the shrimp. Let it reduce a little before adding the shrimp.
Here is another shrimp recipe you might enjoy. Makes a great appetizer.
Shrimp and Pancetta
You will need-
2lbs. shrimp,
12 thin slices Pancetta(italian bacon),
2 Roasted Red peppers,
3- fresh tomatoes,
bunch fresh basil,
olive oil,
lemon zest,
salt and pepper
Wrap shrimp in pancetta
Roast Peppers, puree peppers and add olive oil and salt and pepper to puree
Blanch Tomatoes-Seed and Puree add olive oil and salt and pepper to puree
Heat Olive Oil-Saute Shrimp-Remove from pan when pink
In same pan Heat Olive Oil on medium heat with 1tsp of butter dash of Pinot Grigio
Simmer and reduce sauce
Slide shrimp back into reduced sauce to heat about 1minute
Spoon pureed peppers and tomatoes on plate as a base
Set shrimp on puree and sprinkle with basil and lemon zest ENJOY!