IPO Wines Blog
Shrimp and Rose
Summertime is winding down and fall is approaching. But we still love us some rose!
Meghan and I decided it was time to finally have a nice home-cooked meal. We’ve been eating out all summer long, so why not have a feast in the comforts of my new apartment?! There’s nothing better than enjoying a beautiful bottle of wine with delicious food, great company, and some good music.
We started the night off with the Puech-Haut Prestige Rose. It reminded us of a beach breeze, light and refreshing, with rose and sweet cherry on the palate. An appetizer of artisanal cheese and crackers to go with the Puech-Haut was a great way to start. I decided to pair our evening with some Southern California reggae music by a band called Slightly Stoopid. Mellow music for a mellow evening.
At the suggestion of Meghan, we decided to make a simple shrimp linguine. The recipe was very approachable and I was definitely in the mood for seafood. Prep time was only about 10 minutes, and the actual cooking itself was incredibly fast and easy. We opened up a bottle of the Claude Riffault Sancerre Rose for the second part of our meal. AMAZING. This wine had more body than the previous, great minerality with some red berry flavors. Just the color itself was a complete contrast from the Puech-Haut rose. Both wines were fantastic, but so different!
The evening ended up being exactly what I needed. The food and wine was delicious. But most of all the company was wonderful. I absolutely love wine, and sharing it with a friend is my favorite way to enjoy it.
Greek-Style Shrimp Linguine
- 8 ounces uncooked linguine
- 1 tablespoon olive oil
- 20 large shrimp, peeled and deveined (about 1 pound)
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1 (14.5-ounce) can diced tomatoes, undrained
- 3/4 cup (3 ounces) crumbled feta cheese
- 2 tablespoons chopped fresh flatleaf basil
- ¼ red onion sliced into thin pieces
- Your favorite bottle of wine
- A friend
- Open your bottle of wine and pour into glasses. Cheers!
- Cook linguine according to package directions.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add the shrimp, minced garlic, dried oregano, and red pepper; stir-fry 2 minutes. Add the tomatoes and onion; reduce heat and simmer, uncovered, until shrimp is opaque, about 3 minutes.
- Drain linguine; return to the same pot. Add shrimp mixture and cheese to the linguine; toss well, and transfer to 4 serving plates. Top with basil.
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