Phantom Rivers Wine - Wine & Dine

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Shrimp Scampi

Recipe created and tested by Chef Kamden Watson for Phantom Rivers Wine
Yields: 4 servings

Ingredients:
3 oz. extra virgin olive oil
2 tablespoons shallots, minced
1/2 tablespoon garlic, minced
1 lb. jumbo shrimp, cleaned and deveined (10/12 count)
5 each asparagus, peeled, blanched and bias cut
1/2 bunch Arugula, washed
1 each zucchini, 1/8" sliced and quartered
1/2 red bell pepper, 1/4" diced
1/2 teaspoon red crushed pepper
juice of 1/2 lemon
1/4 cup roasted pine nuts, 30 seconds in dry hot skillet
1/2 cup Phantom Rivers Sauvignon Blanc
1/4 cup gruyere
1/4 cup Parmesan
1/4 cup heavy cream
1/2 teaspoon salt
1/4 tablespoon white pepper

Directions:

1. Heat 3/4 gallon of salted water to boil
2. Cook asparagus, whole, until tender (approx. 1 to 2 mins.)
3. Chill in ice bath, then cut on bias, 1 inch long
4. Cook pasta until al dente, (approx. 10 mins.)
5. While cooking pasta, heat extra virgin olive oil in large saute pan
6. Sweat garlic and shallots until translucent (2 mins.)
7. Add bell peppers and zucchini (1 min.)
8. Add Shrimp, make sure to season with salt and pepper during this stage (2 mins.)
9. Add asparagus, red crushed pepper and Arugula (30 sec.)
10. Deglaze with Phantom Rivers Sauvignon Blanc
11. Add cream, parmesan and gruyere
12. Reduce sauce until creamy (1 min.)
13. Garnish with roasted pine nuts
14. Serve immediately

This Shrimp Scampi is quick and easy. The Phantom Rivers Sauvignon Blanc does a great job of cutting through this creamy dish and leaves the palate refreshed and begging for more.

Enjoy!

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