Its a nice day for shrimp, and yes, I have no idea what exactly that means, but it popped into my head none the less. I have shrimp on my mind, which is better than the alternative, having wine on my mind which is probably just as likely. So, let’s open a fresh bottle of Duck Walk white and talk about shrimp, and pasta, and vino.
Here’s what you’ll need:
- 1 pound of medium shrimp drained peeled and deveined
- 1 ½ cups Duck Walk white wine
- 2 cloves of garlic minced
- 2 tbsp butter
- 2 tsp oregano
- ½ tsp red pepper flakes
- Sea salt and fresh ground peppercorns
- 1 package of linguini cooked and drained
Melt the butter and toss in the garlic and get that browning. Deglaze with a little wine and add the shrimp and the rest of the wine. Cook until the shrimp are done, nice and firm, about six minutes or so. Then remove the shrimp for the pan and set aside. Add the oregano, red pepper flakes, salt and pepper to taste and reduce this down to a little thicker sauce. Then add the linguine and get tit well coated with the pan sauce, and then add back the shrimp. Warm every thing and serve it up shaved Parmesan cheese and with some garlic toast…. And wine!