Make & Serve it with

La Mascota Chardonnay


Chardonnay Shrimp Pasta

  • 2-3 cups linguine, cooked
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 12-16 shrimps, peeled and deveined
  • 1 cup chardonnay
  • 1 cup heavy whipping cream
  • ½ tsp dried rosemary
  • 2 tomatoes, deseeded and diced
  • Chopped parsley
  • Juice of 1 lime
  • ½ cup grated parmesan cheese

Cook the linguine. Melt butter and a splash of olive oil in a pan and sauté shallots until translucent.

Add garlic, shrimp, rosemary then sauté until the shrimp starts to pink. Add wine, cream, rosemary, and cook for 3-4 minutes until the shrimp is tender.

Add cooked linguine, diced tomatoes, parmesan, lime juice and parsley, and let it heat through for about a minute.