Shrimp and Pasta


From Round Barn Winery

12 ounces fresh or frozen medium shrimp
8 ounces dry linguini or spaghetti
3/4 cup chicken broth
1/3 cup Round Barn Chardonnay Estate
2 TBSP lemon juice
1/4 tsp crushed red pepper
1/4 tsp salt
1/4 cup pine nuts
2 cloves minced garlic
1 TBSP olive oil
1 1/2 cups sliced fresh mushrooms
1 TBSP butter
4 cups fresh baby spinach leaves
1/4 cup grated Asiago or Romano cheese

Clean shrimp and pat dry. Cook linguini or spaghetti according to package directions, drain, keep warm. Combine 3/4 cup broth, Round Barn Chardonnay, lemon juice, crushed red pepper and salt. Cook shrimp in skillet with pinenuts, garlic and oil for two to three minutes. Remove shrimp and add mushrooms and butter to skillet and sauté for 3 minutes. Add broth, bring to boil and reduce heat, cooking gently uncovered for five minutes. Return shrimp to pan and add spinach. Toss over pasta. Serve topped with cheese.

Enjoy remainder of Round Barn Chardonnay with the meal.

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