Summer Shrimp Scampi paired with In Sheeps Clothing Pinot Grigio
Ingredients:
Uncooked Jumbo shrimp 1 Pound peeled, deveined, tail left on (16 Whole, Jumbo Size)
2 Tablespoons All purpose flour
2 Tablespoons Olive oil
1/2 to 1 cup Cherry tomatoes
1 Tablespoon minced Garlic
Red pepper flakes To Taste
1 Cups Dry white wine
3 Tablespoons Unsalted butter
Chopped fresh parsley and basil
Juice of 1/2 Lemon
Fettuccine pasta
Fresh grated parmesan cheese
Directions:
Boil water for Fettuccine and cook until al dente.
Toss shrimp with flour, salt, and pepper, then saute 1 minute per side in oil in a saute pan over medium-high heat.
Stir in tomatoes, garlic, and pepper flakes; cook 1-3 minutes, then deglaze with wine.
Simmer until reduced by half, 3 minutes, then finish with butter, parsley, basil and lemon juice.
To serve, top Fetuccine with Shrimp Scampi and top with cheese.
I added seared summer vegetables to the dish for added texture.
This dish can also be served by topping the Shrimp Scampi on toasted Baguettes and served as an appetizer.