“What grows together goes together” is a common adage.
Thus, since our Crush Collection Pinot Grigio is from Italy, it seems fitting to pair it with an Italian inspired dish, plus in Italy wine is just part of the meal—they are not separate.
For a date night at home, I want something that’s special, but is also stress-free to make. One of my go-to dishes that accomplishes this is a shrimp and veggie pasta—no need to also make a salad or separate veggie because veggies are incorporated into the pasta. It’s easy and you can make it using any veggies you like and any pasta. My favorite combo is shrimp with asparagus, corn and fresh tomatoes over angel hair pasta. When these ingredients aren’t in season, I rely on frozen and I’ll roast the tomatoes to bring out their sweetness before topping the pasta with them.
This isn’t so much of a recipe as it is guidelines for creating your perfect combo...
- 4-6oz of your favorite pasta
- ½ pound raw shrimp, peeled and deveined
- Olive oil
- Italian seasoning
- 1 tsp lemon zest
- 1 shallot, diced
- 1 clove garlic, either finely diced or grated
- ¼-½ cup white wine (use the Loriella Pinot Grigio)
- ½ cup corn kernels
- 1 bunch asparagus, cut into about ½ inch pieces
- Juice from ½ of a lemon
- ½ cup grape tomatoes
- Italian seasoning
- Salt and pepper
- Parsley and/or basil to top, optional
- Cook pasta according to the directions on the package. Be sure to reserve about 1-cup of cooking water.
- I first prepare the shrimp by rubbing them with olive oil, Italian seasoning and lemon zest.
- In a large sauté pan over medium-high heat, add about 1 tbsp olive oil. Once warm, add diced shallot and cook until softened and translucent. Add the garlic and sauté another 1-2 minutes.
- If you’re using fresh veggies, add them now, but if your using frozen, wait.
- If you’ve added your fresh veggies to the pan, add salt and pepper and cook just until softened about 5-7 minutes. Add white wine, ¼-½ cup of the reserved cooking water from the pasta, shrimp and lemon zest and cook until the shrimp is pink and cooked through.
- Remove from heat.
- **If you’re using frozen vegetables, I add them at the same time as the shrimp so that they get warm but not mushy.
- Plate by adding pasta to the bowl, then the shrimp mixture and top with tomatoes, parsley/basil and a little fresh grated Parmigiano-Reggiano (In Italy they don’t believe in mixing fish and cheese, but I think a little Parmigiano-Reggiano adds a nice layer of nutty, saltiness).
- Toast to your love and enjoy with the Loriella Pinot Grigio!