Recipe by Deb Thorlakson
Lost River Rosé is a versatile, food friendly wine, perfect with the fresh ingredients of summer cooking. This saignée style Cabernet Franc, Merlot and Syrah blend, stands up to the acidity of the fresh tomato and the smoky spice of chipotle.
Makes 4 servings
- 3 tablespoons olive oil
- 1 1/2 pounds shrimp (21-25/ lb)- peel and devein
- 4 garlic cloves - minced
- 1 tsp@ fresh marjoram and basil
- 3/4 tsp “Chipotles in Adobo”- minced
- 1/2 cup red vermouth- preferably an Italian variety such as Martini and Rossi
- 2 cups fresh tomatoes- squeezed lightly of juice and medium-fine chop
- 1/ 4 tsp sea salt
- 1/4 cup heavy cream
- 1/2 teaspoon fresh lemon juice
- 1/2 pound spaghettini or capellini pasta
- Fresh parsley or basil- chopped for garnish
Heat oil in a 12-inch heavy sauté pan over medium-high heat, cook shrimp and garlic, herbs and chipotles, turning once, until shrimp are just pink, remove shrimp from the pan. Stir in vermouth then tomatoes and salt, scraping up any brown bits from bottom of sauté pan. Add cream and briskly simmer until sauce has thickened slightly, about 3-4 minutes.
Meanwhile, cook spaghettini in a very large pot of boiling salted water until al dente, note the cooking time is less than a regular spaghetti pasta.
Add the shrimp mixture and lemon juice to the creamy tomato sauce, heat slightly and serve immediately over the strained pasta, garnish with chopped parsley.