Creamy Garlic Linguini with Pinot Grigio Poached Shrimp Recipe
A creative alternative to shrimp scampi, this flavorful and satisfying dish is sure to delight in any season!
- 3 cups Chaddsford Pinot Grigio
- 1 teaspoon salt, plus salt to taste
- 2 dried bay leaves
- 6 sprigs thyme
- 1 pound shrimp, peeled and deveined
- 2 tablespoons butter
- 2 tablespoons chopped garlic
- 1 cup heavy cream
- 1 cup parmesan cheese
- 1 cup cooked peas
- 1 pound cooked linguini
- Heat a large saucepot over medium heat and add the Chaddsford Pinot Grigio, salt, bay leaves and thyme. Bring the wine to a simmer and cook for about 5 minutes.
- Add shrimp to the wine and cook for about 4–6 minutes, or until the shrimp are firm and pink. Remove shrimp from liquid and hold. Reserve poaching liquid.
- In a large pot, melt butter on low heat and add garlic. Sauté the garlic for about one minute.
- Raise the heat to medium, and whisk in two cups poaching liquid and cream. Whisk the sauce together until it combines. Simmer the sauce for about 10 minutes, or until it reduces slightly.
- Add shrimp, peas and half of the parmesan cheese to sauce and stir to combine. Add the pasta to the sauce and mix until the pasta is well coated. Serve the pasta garnished with the remaining cheese.
Recipe courtesy of James Capone, Drexel University Food Lab.
Photos: Alexandra Whitney Photography