I started planning dinner before I left for work this morning. I didn’t do anything as adventurous as get out the crock pot and start dinner… nope…. I just started thinking about what I wanted to make that evening. Such is my life when I get to talk about wine all day. Mind you, I’m definitely not complaining… just making an observation. When I lead guests through a wine tasting at James River Cellars Winery, I gloss over recipe ideas and offer up ways to use the various wines we have to offer. It’s the way I’ve always done wine tastings, but apparently it’s unique enough that people are stunned when I toss out recipe after recipe for our wines. Thankfully, the winery owners have allowed my blog to be linked to the winery’s website, Facebook page, and Twitter account – guess I’m doing something right, huh?
I stopped off at the local grocery store to pick up a bag of shrimp on my way home and grabbed a tube of Pesto paste to use, along with some bow tie pasta. I thawed, peeled, and sliced the shrimp in half when I got home so that dinner prep would be as simple as possible. Then I got out the rest of my ingredients: a lemon, a pat of butter, olive oil, James River Cellars Winery Chardonnay, and a touch of half & half left over from another meal this week. Once my husband got home, I was ready to start cooking.
I put some of the bow tie pasta into a pot with some salted water and got that started while I melted butter and olive oil in a large saute pan. As soon as the butter/oil mixture was hot, I added the shrimp and allowed it to cook thoroughly – I had sliced the shrimp length-wise so the thin shrimp pieces curled up into little corkscrews. Once the shrimp was cooked, it was time to start creating a sauce.
I made the sauce with the shrimp in the pan. Sometimes I’ll remove the shrimp, but I was feeling a little lazy tonight and didn’t do this extra step. I added some wine to the shrimp and let it sizzle for a bit until the chardonnay had almost been absorbed by the shrimp. I then added the juice of the lemon, some pesto paste, a little more wine, a splash of half & half, and some of the pasta cooking liquid. I allowed this to simmer until the sauce looked thick enough before I tossed everything with the cooked pasta. It was quick and delicious!
The entire meal, cooking from start to finish, really only took about 15 minutes. I even had enough time to defrost and toast a ciabatta roll so we could each have half to soak up the sauce. While there are tons of different things I could have added or changed about this recipe, the clean taste of the wine, lemon, and shrimp paired with the pasta was just what I was looking for tonight.
I hope you’ll experiment with this recipe and come up with your own favorite version… it’s one of my favorite things to do. Enjoy!