With warmer days ahead, it’s time to dust off the grill to prep for those long summer nights. After a day in the sun, nothing sounds more refreshing than a glass of crisp Sauvignon Blanc paired perfectly with garlic and lemon grilled shrimp pasta. Bright acid from the lemon and that distinctive garlic flavor create a delicious summer meal.
Wine we paired with this recipe:
Sauvignon Blanc
Zut Alors
Sauvignon Blanc
Trinity Ridge Vineyard
Ingredients:
- 1 lb – Large Peeled, Deveined Shrimp
- 1 box of the Pasta of your choice
- 6 Tbsp – Lasseter Family Heirloom Farms Extra Virgin Olive Oil
- 6 Cloves of Garlic, finely chopped
- 2 tsp – Dijon Mustard
- 1 1/2 Tbsp – Fresh Parsley, finely chopped
- Juice and zest from 1 Lemon
- 1 Cup – Cherry Tomatoes
- 1/2 Tbsp – Lasseter Family Heirloom Farms Provence Herb Blend
- Salt (to taste)
- Pepper (to taste)
- Red Pepper Flakes (to taste)
Preparation:
Step one:
In a small bowl, whisk together olive oil, finely chopped garlic, dijon mustard, finely chopped parsley, lemon juice and zest, salt, pepper, and red pepper flakes. Set aside half of the marinade and stir in shrimp. Let sit for 5-7 minutes.
Step two:
In a pot, bring 6 quarts of salted water to a boil. Preheat grill to 425 degrees. Once water boils, add in pasta and cook until al dente according to package instructions. Save some pasta water.
Step three:
While pasta cooks, place marinated shrimp onto the grill. Cook for 4-6 minutes, flipping halfway through.
Step four:
In another pan, add in reserved marinade with cherry tomatoes and Provence herb blend. Lightly simmer on low to medium heat until tomatoes are soft, then stir in cooked pasta, grilled shrimp, and pasta water if needed. Serve with a crisp glass of Sauvignon Blanc, and enjoy!
Watch the video:
Note: Some steps are omitted in this video.
Need ingredients?
Lasseter Family Heirloom Farms Recipe Kit
Sauvignon Blanc
2023 Zut Alors
Justi Creek Vineyard, Sonoma Valley
