Shrimp Pasta with white wine sauce

This is a recipe I make quite often, because you can add or subtract different vegetables according to what you have on hand. I usually make my Shrimp Linguine recipe ( click here for that recipe ) with spinach and minus the wine, but tonight I was craving something a little more flavorful. ( Plus I wanted an excuse to open our bottle of JordanWinery ‘s new Chardonnay release, their 2018 Chardonnay.)

I didn’t have spinach on hand, so I decided to add some tomatoes ( which are growing quite bountifully this year)! I found a can of artichoke hearts in the pantry, along with some pine nuts, so I thought I’d create something a little different than our usual Shrimp Linguine dinner. It turned out quite tasty and we enjoyed the added texture from the artichokes and the surprise crunch from the pine nuts. The white wine took this meal up a notch in flavor, as well.

Ingredients to serve 4:

8 oz. linguine, 1 pound shrimp, 4-5 cloves of garlic, 1 shallot (optional), Juice of 1 lemon, 1/2 cup white wine, 1/4 cup chopped parsley, 1/4 cup oregano ,4 Tbsp butter, 4 Tbsp olive oil, 1 can of artichoke hearts, 1 cup of tomatoes, salt & pepper.

First you’ll want to peel and devein your shrimp. rinse and set aside. Next, bring a large pot of salted water to a boil. Once boiling, add your linguine and cook according to the box instructions ( usually about 9 minutes). Drain and rinse pasta.

While your pasta is boiling, halve, core and seed the tomatoes and set aside. Remove the artichokes from the can, drain and set aside. In a tiny pan, heat pine nuts on low heat until they slightly turn light brown, then remove and set aside.

Next, in a large skillet, you’ll want to heat the butter, olive oil, garlic ( and shallot) on medium heat, for about 30 seconds. Now, add your white wine and cook for about 1 minute. Squeeze in your lemon juice .Next, add your shrimp, and cook for about 2-3 minutes on each side until they turn pink. Add in your tomatoes , artichokes and oregano, as well. Stir for about 30 more seconds , then add in your cooked pasta. Stir and add salt & pepper &/or seasonings of your choice. I prefer Flavor God’s Lemon pepper. Remove from heat and plate. Top with your pine nuts. I also love fresh grated parmigiana regianno on top just before serving. Enjoy with a glass of chilled Chardonnay. Delicioso !

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