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Appropriate pairing of wine and seafood results in savory meals enhanced with each delightful combination entwining into mouthwatering bursts of flavor and aromatic herbal sensations.

You can experience superb seafood and wine pairing with this easy and entertaining combination:

CREAMY ITALIAN HERB PASTA WITH SHRIMP AND CHARDONNAY

Main Dish:

Serving for 8
1/2 pound raw medium shrimp (use more if desired)

4 boxes of Angel Hair Pasta with Creamy Italian Herb Sauce
1 bottle of Charles Shaw 2006 California Chardonnay (2007 California State Fair winner of top wine awards: Best-of-California and Double-Gold awards)

Side Dish, Steamed Vegetables:

3 bundles of asparagus sprigs
2 packages of baby cut carrots
2 cups of cooked shrimp
1 tbsp Italian seasoning

3 baguettes (or French loaves)

Uncork two bottles of Charles Shaw Chardonnay.

Have your guests peel tails off shrimp, devein, and cook until shrimp turns pink while you prepare the angel hair pasta following indicated box directions. Substitute 1/8 cup of necessary pasta water with Chardonnay: this will enhance the flavor of the herb sauce allowing the light fruitiness of wine to boast the herbal flavors of oregano and basil.

After adding Chardonnay into pasta, pour glasses of Chardonnay for all to enjoy while cooking.

For a wonderfully refreshing and complimentary side dish, ask one of your guests to prepare steamed vegetables. Cut asparagus into bite-sized bits. Steam asparagus and baby cut carrots in a steamer or a large pot of one-inch of boiling water and a steaming rack placed on top. Steam vegetables for two to three minutes. Pour in a large serving bowl, toss in two cups of cooked shrimp, and sprinkle with Italian seasoning.

When the pasta is ready, place on a large serving platter and toss in shrimp. Sprinkle freshly grated parmesan cheese atop the warm pasta and succulent shrimp. The sharp, salty full-flavor of the parmesan provides a zest to this slightly fruity chardonnay and natural, earthy herbs.

Enjoy the pairing of Chardonnay with your delicious pasta dish while gratifying in fun, family, and friendship.

Note:

Chardonnays pair well with similar foods which pair well with red wines such as beef and strong cheeses. However, after trying numerous brands of Chardonnay with this dish, I have found Charles Shaw 2006 California Chardonnay best enhances the mild shrimp flavors and compliments the earthy herbal flavors of the cream sauce.

You may serve the wine chilled. However, I find this slightly sweet white wine served at room temperature greatly enhances the cream sauce allowing the aromatic fruity flavors in the Chardonnay to befittingly boast the herbal seasonings.

I'm sure you'll enjoy, as much as our family takes delight in, the pairing of this delectable shrimp dish and wine combination.

Learn more about this author, Lili Melton Ph.D..
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