Iowa Candleglow White, a dry, fruity white with pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple, is a perfect pairing for this Shrimp and Spinach Linguine.
Tassel Ridge® Shrimp & Spinach Linguine
- 12 oz linguine
- 1 lb medium shrimp, peeled and deveined
- 3 Tbsp, plus 9 Tbsp butter
- 4 cloves garlic, finely minced
- ½ tsp crushed red pepper flakes, optional
- 2 cups baby spinach
- ¼ cup, plus ¼ cup freshly grated Parmesan cheese
- 2 Tbsp chopped fresh parsley
Cook pasta in large pot to al dente according to package directions. Drain well. While pasta is cooking, pat shrimp dry. Season with salt and pepper. Set aside. Melt 3 tablespoons butter in large skillet. Add garlic, and red pepper flakes if using. Cook, stirring frequently, until fragrant, about 1–2 minutes. Add shrimp. Cook, stirring occasionally, until pink, about 2–3 minutes. Remove shrimp from skillet. Set aside. Melt remaining 9 tablespoons butter in skillet. Stir in pasta, spinach, and ¼ cup Parmesan cheese. Cook until spinach begins to wilt, about 2 minutes. Stir in shrimp. Sprinkle with parsley. Serve with remaining Parmesan cheese. Serves 4.
Wine Recommendation—Tassel Ridge Iowa Candleglow® White
Iowa Candleglow White is a dry, fruity white with pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. A blend of La Crescent, Brianna, and Edelweiss grown in our Mahaska County, Iowa, vineyards, Iowa Candleglow White pairs well with chicken, fish, or lightly seasoned pork. Or, just sip it by itself. Serve chilled.