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Tassel Ridge® Shrimp Scampi

Ingredients

  • 2 Tbsp oil
  • 2 Tbsp garlic, finely chopped
  • 1 cup Tassel Ridge Iowa Edelweiss
  • juice from ½ lemon
  • 1 cup heavy cream
  • 1 lb (21–25) shrimp, peeled, deveined, and tails removed
  • ½ lb cold unsalted butter, sliced
  • salt
  • 1 lb angel hair pasta, cooked
  • 2 Tbsp fresh parsley, chopped

Instructions

  1. Heat 2 tsp oil in saucepan. Add garlic. Sauté until garlic becomes aromatic. Add Tassel Ridge Iowa Edelweiss and lemon juice. Reduce to about ¼ cup. Add cream. Reduce to half. While sauce is reducing, heat remaining oil in skillet. Sauté shrimp until cooked through. Set aside. Remove sauce from heat. Slowly add butter, one or two slices at a time, making sure that butter is melted before adding more. Add salt to taste. Toss shrimp, pasta, and sauce together. Top with parsley. Serves 4.

Recipe Notes

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. Store at 55°F.