- Auction of Washington Wines climbs to No. 4 in U.S. rankingsPosted 14 hours ago
- Idaho wine industry coming into its ownPosted 4 days ago
- Olympia gives Washington wineries more tasting roomsPosted 5 days ago
- Abacela, Bunnell star again at Pacific Rim International Wine CompetitionPosted 6 days ago
- Boushey takes over Klipsun Vineyard managementPosted 1 week ago
- Judges select favorites from 2017 Cascadia Wine CompetitionPosted 1 week ago
- Washington Syrah continues to grow in popularityPosted 2 weeks ago
- Red Mountain’s famed Klipsun Vineyard sold to Chicago firmPosted 2 weeks ago
- Bud break marks start of 2017 vintage for Washington winePosted 2 weeks ago
- Most Washington wineries won’t need new wastewater permitsPosted 2 weeks ago
Thanks to the shrimp already being cooked, this dish comes together quickly and easily and is a perfect pairing with white wines such as Sauvignon Blanc, Riesling, Semillon or unoaked Chardonnay.
This tastes best immediately after it is prepared.
- 1.5 pounds cooked fresh shrimp
- 6 tablespoons butter
- 1 tablespoon minced garlic
- 1 cup heavy whipping cream
- 1/4 cup dry white wine
- 1/2 cup chopped parsley
- 3 tablespoons chopped fresh basil
- 1/2 teaspoon dried thyme
- 3/4 cup grated Parmesan cheese
- salt to taste
- ground black pepper to taste
- 1 16-ounce package linguine pasta
- Heat water and cook pasta al dente.
- While pasta is cooking, melt the butter in a large skillet and add the garlic. Saute for less than a minute. Add the cream and white wine and heat just to boiling, stirring constantly.
- Lower heat, then add shrimp, basil, parsley and thyme. Cook until shrimp is just heated through – do not overcook. Remove sauce from heat.
- Drain pasta and toss with sauce. Add cheese and toss again, then add salt and pepper to taste.
Note: For a twist on this recipe, try with Cajun seasoning, garlic salt, crushed red pepper or cayenne.