Linguine al Vino Blanco
Linguine al Vino Blanco is a fun way to cook with wine! I added shrimp and pancetta to make it extra delicious!
Servings 4 people
Ingredients
- 4 ounces pancetta
- 1 pound large shrimp peeled and cleaned
- 1 tablespoon minced garlic
- 1/4 cup chopped shallots
- 1 cup cherry tomatoes
- 1/2 teaspoon red chili flakes more if you like it spicier
- 2 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons sugar or more to taste
- 1/2 cup fresh basil leaves, torn
- 2 tablespoons minced fresh parsley
- 3 cups chardonnay (divided) I used Le Crema
- 1/4 cup grated Parmesan cheese
- 12 ounces linguine pasta
Instructions
- Bring a large pot of water to a boil. Add a couple of tablespoons of salt to it.
- While the water is coming to a boil, place the pancetta in a 12" skillet with about a tablespoon of olive oil. Cook over medium-low heat until pancetta becomes crispy. Remove from pan and drain on a paper towel. Reserve until later.
- In the same pan, add the garlic, shallots, tomatoes, red pepper, lemon zest, salt, pepper, sugar, and shrimp. Stirring constantly so that you don't burn the garlic. Saute until the shrimp begins to turn pink (about a minute or so) and remove from the pan. (no one likes overcooked shrimp) Set aside. Add 1/2 cup of wine to the pan and cook until it begins to reduce. About 5 minutes.
- When you add the wine to the pan, cook the pasta for 5 minutes. No more!
- Before draining pasta, reserve 1 cup of pasta water. Drain pasta and transfer to the garlic/shallot mixture. Pour in the remaining 2 1/2 cups of wine and turn the heat up to high. Bring to a boil and cook for 5-6 minutes or until it is al dante.
- When the pasta is done, toss in the pancetta, shrimp, basil, parsley and, parmesan. Combine well. There should be a little liquid left but if you need, add a little of the reserved pasta water. The heat of the pan will finish cooking the shrimp.
- Adjust seasoning if needed. Serve immediately.