Creamy Shrimp Pasta with Chardonnay
Pairs With Henry Ranch Chardonnay
Ingredients
12 ounces linguine, spaghetti, or similar
1/2 cup reserved pasta water
4 tablespoons butter, divided
1 lb. shrimp, peeled and deveined (tail off or on, it’s up to you)
2 teaspoons salt, divided
2 cloves garlic, minced
3 cups cherry tomatoes, halved
2–3 ears cooked or grilled fresh sweet corn, kernels cut off the cob
1 cup fresh spinach, chopped
squeeze of lemon juice
3/4 cup heavy cream
1/4 cup fresh basil for topping
1/4 cup Parmesan for topping
salt and pepper to taste
Preparation
Cook pasta according to package directions. Drain, toss with oil to prevent sticking, set aside.
Heat a large nonstick skillet over medium heat. Add 2 tablespoons of butter to the pan. Add shrimp and sprinkle with 1 teaspoon salt. Flip and cook until shrimp are cooked through. Set aside and cover to keep warm.
Add garlic and the remaining 2 tablespoons of butter. Add tomatoes and corn; sauté for 1-2 minutes. Add spinach; sauté until wilted. Add shrimp back to the pan. Add the remaining 1 teaspoon salt and lemon juice. Add cream and bring to a low simmer.
Toss the cooked pasta with your sauce. Add reserved pasta water as needed. Top with basil, Parmesan, salt, or freshly cracked black pepper.
