Last post about the Havens Albariño, but just as a "I wish I had made this when the Albariño still tasted like limey-lemonade" post. I went for a quick dinner tonight, with whatever I could find lying around. I found shrimp, pasta, butter, red bell pepper, garlic, shallots, parsley and Old Bay seasoning, along with the final dregs of the whites sitting in my fridge. Once it was all put together and tasted, it really felt like it needed a little lemon and acidity, which the Albariño would have given just beautifully as a pairing. But here's the recipe in case you'd like to try it.
Shrimp and Penne with White-wine Butter Sauce
1/2 cup white wine
1 tsp olive oil
1 stick unsalted butter
1 large red bell pepper, diced
1 small shallot
1 clove garlic, minced
1 tsp Old Bay seasoning
handful fresh parsley, chopped
1/2 package penne pasta
1 lb medium shrimp
kosher salt
Bring 6 cups water to a boil.
Pour the olive oil in a small sauce pan, add the shallots, garlic, and red bell pepper with a pinch of salt, and saute until the shallots begin to become translucent. Add the Old Bay seasoning and wine and bring to a boil, and allow to reduce by half. Cut the butter up into chunks and add, along with the parsley. Stir to let the butter melt evenly. Allow to simmer while the pasta is cooking.
When the water is boiling, add a couple of healthy pinches of salt, and the pasta. Cook according to package directions, about 11 minutes. Use a steamer basket on top of the pasta pot to steam the shrimp for 4 minutes until the shells turn red.
Remove the shrimp and rinse under cold water for 30 seconds, and then peel.
Once the pasta has cooked, drain and place in a large bowl. Add the sauce and shrimp, and toss to combine.
Enjoy!
Tuesday, September 9, 2008
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2 comments:
My first inclination would be to cook the shrimp directly in the yummy butter and stuff, even though it would be a little bit ickier to peel it. It might also be easier to control the cooking time (partly cook and then skip the cold rinse.) What do you think?
Yeah I thought about that after I'd finished steaming them. But it was too late by that point :) I'll have to try this again sometime and try cooking the shrimp directly in the butter. Should add a really nice flavor to it.
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