Chardonnay Shrimp Pasta

Chardonnay Shrimp Pasta

I have to come clean. I love pasta - Big Time! And I do not discriminate, I love all pasta equally.

I love the taste, texture and how it is soaking up sauce. I do crave pasta.

When we have pasta for dinner, I have to plate it up in serving sizes, no family style pasta in my house. 

We went to BJ's Restaurant and Brewhouse as one of the first places when we just moved to the US. And I fell in love with their chardonnay shrimp pasta. And whenever we went back there this was my go-to meal. But at one point BJ's discontinued this yummy pasta dish, and I had to try to make my own version. 

Serves 2-3

Ingredients:

• 2-3 servings spaghetti, boiled al dente

• 1 shallot, diced

• 2 garlic cloves, minced

• 4 slices bacon, diced

• 12-16 shrimps, peeled and deveined

• 1 cup (2.4 dl) chardonnay (I used a Picchetti 2014)

• 1 cup (2.4 dl) heavy whipping cream

• ½ teaspoon dried rosemary

• 2 tomatoes, deseeded and diced

• a little handful chopped parsley

• 1 lime, the juice from

• ½ cup (1.2 dl) grated parmesan cheese

• a sprinkle of red pepper flakes, optional

Directions

Cook the spaghetti.

Cook the bacon. I cooked it almost crispy in the microwave oven, and then diced it. Set aside, letting it drain on a paper towel lined plate.
Melt butter and a splash of olive oil in a sauté pan, sauté the shallot until translucent. Add garlic and shrimp and sauté until the shrimp start to take color. Add wine, cream, rosemary, bacon and cook for 3-4 minutes till the shrimp is tender.
Add cooked spaghetti, diced tomatoes, parmesan, lime juice and parsley, and let it heat through for about a minute. 
Serve immediately sprinkled with some parsley and red pepper flakes.
Enjoy!

20-Minute Seafood Pasta

20-Minute Seafood Pasta

Some days you just need to make dinner in a hurry but you still want something tasty. This pasta dish is perfect for these days. Basically you need pasta, crabmeat, Lemon and some wine to make this dish. Adding a splash of cream tomatoes and parsley makes the dish even better.

Ingredients: 

• 1-2 teaspoons olive oil 
• 450 g (16 oz) crab meat, lump and/or claw meat 
• 1 dl (about ⅓ cup) white wine
• 1 dl (about ⅓ cup) lemon juice
• 1 dl (about ⅓ cup) cream
• 2 tomatoes, diced
• 2 tablespoons Italian parsley, chopped
• 2 tablespoons grated parmesan
• 1 lemon for garnish

Directions: 

Cook the pasta according to the instructions on the package.

Heat the olive oil in a sauté pan and heat the cooked crab meat. Pour in wine and cream and bring the liquid to a boil. Add the lemon juice and lower the heat. When the pasta is al dente, drain it and pour the pasta into the sauce. Add diced tomatoes, parmesan and parsley, and toss it to combine.

Serve immediately with a slice of lemon and more parmesan.

Enjoy