- VineLine Dispatches from Harvest 2019
- ‘Slow and steady harvest’ forecast for Northwest grapes in 2019
- VineLines Dispatch: Northwest wineries fill lists of USA Today readers
- Koenig wins Idaho Wine Competition for new owners
- Bledsoe Family Winery set to open tasting room in Oregon
- Northwest vineyards track along 2017 vintage after cool July
- Idaho wine industry prepares for 10th annual judging
- Walla Walla Valley Wine Alliance hires Robert Hansen as executive director
- 2019 American Wine Society conference casts spotlight on Pacific Northwest
- BC wine industry loses a lion with passing of Harry McWatters
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.