Steven’s Garlic Shrimp Spaghetti
“We get rave reviews on our un-oaked Chardonnay-Pinot Grigio blend. It’s so versatile, as a refreshing aperitif, or paired with white fish, poultry or salad greens. We love asking guests what flavours they taste in it. Some say orchard fruits, others comment on its melon or citrus nuances.” – Steven and Chris
Spring is here and what better way to celebrate spring than with TREND wines, designed to be fabulous by Steven and Chris! The TREND wine collection will embrace spring this year and be showcased at the Canadian Tulip Festival in Ottawa starting May 6th with a grand opening amongst the tulips at Commissioners Park, near Dow’s Lake adjacent to the historic Rideau Canal.
The TREND wine collection will be featured throughout the celebration at The Tulip Ball and festival pavilions as winter thaws and spring awakens.
If you can’t make it out to the festival, stop by your local L.C.B.O. to pick up a bottle of the 2009 Chardonnay Pinto Grigio; it is a truly versatile blend that will work well with various menu items. It would be the perfect Mother’s Day brunch wine of if you are planning a spring gathering with friends or family, try pairing
it with this great recipe from Steven as it is easy to prepare and will give you time to enjoy the good company. The label design also features a warm design pattern from the S&C collection that would complement your seasonal table setting.
Steven’s Garlic Shrimp Spaghetti paired with
TREND Chardonnay Pinot Grigio
1 1/4 pounds large, peeled, de-veined raw shrimp
2 tbsp butter
1/4 cup olive oil
1 large shallot, minced
1/4 cup white wine
Coarse salt and freshly ground pepper to taste
3 tbsp lemon juice
2 tbsp finely chopped dill
6 garlic cloves
12 oz spaghetti
1 cup finely chopped parsley
1 1/2 cups grated Parmigiano-Reggiano cheese
In a large fry pan, melt butter with 1 tbsp of the olive oil. Add shallot and sauté until golden; about 2 minutes. Add shrimp and white wine and cook until shrimp is just pink.
Add salt and pepper and toss. Transfer to a bowl and add pan scrapings.
Add lemon juice and dill and toss together well. Cover and marinate 30 minutes.
Peel and thinly slice garlic cloves.
Heat the remaining olive oil in small skillet, add sliced garlic and cook until slightly browned. Set aside. Cook pasta in a large pot of salted boiling water according to instructions; drain and return to pot. Add marinated shrimp, garlic, cheese and parsley. Add salt and pepper to taste.
Toss well and serve immediately.
A simple, rustic pasta dish to enjoy any night of the week – Serves 4