If you’re craving seafood pasta, we’ve got the perfect dish for you! Try our Vidal Blanc wine shrimp linguine recipe. This simple, but delicious entrée is enhanced with the addition of Missouri white wine. We made this dish with a Vidal Blanc, but you could also use another crisp, dry white such as Seyval Blanc. It’s a quick meal to cook and is sure to become a favorite at the dinner table.
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This month at Boenker Hill we are celebrating Vidal Blanc, a crisp dry white wine with refreshing notes of herbal and grapefruit flavors that has a bright, clean and lingering finish.
Boenker Hill Vidal Blanc Shrimp Linguine Recipe
Time: Prep: 10 minutes | Cook: 15-20 minutes
Yield: 6-8 servings
16 oz Linguine (dry, uncooked)
4 tbsp Butter (unsalted)
2 tsp Garlic – minced
1 tsp Red pepper flakes
1 cup Missouri Vidal Blanc (dry white wine)
Bag (12oz) Raw shrimp – peeled and deveined
1 Pinch of salt and pepper to taste
1 Zest of lemon
¼ cup Fresh lemon juice
1 tbsp Fresh parsley (for garnish)
¼ cup Shredded parmesan cheese (for garnish)
Cook pasta according to package instructions in a large pot of boiling salted water until al dente. Drain and set aside. Melt butter in a large skillet over medium heat until sizzling. Add minced garlic and red pepper flakes and sauté garlic for one minute before adding wine. Cook mixture for approximately one minute. Carefully add shrimp then season with salt, pepper, and lemon zest. Cook shrimp for 5-7 minutes until shrimp are pink. Remove skillet from heat and stir in fresh lemon juice. Add pasta and toss lightly to combine until pasta is well coated. Garnish each serving with fresh parsley and shredded parmesan cheese.
This recipe is full of flavor, but the leftovers also tastes great reheated the next day after the pasta absorbs more of the sauce.