Chef Bill Gideon
Gideons, www.gideonsrestaurant.com, North Adams, MA
- 28 16/25 sized shrimp, peeled and deveined
- 1 cup finely diced fresh tomatoes
- 2 Tbsp fresh minced garlic
- 1 Tbsp freshly minced shallot
- ½ cup fresh basil thinly julienne
- 1 ½ cups white wine
- 1 cup softened unsalted butter
- ½ pound blanched angel hair pasta
- 1 ½ cups grated parmesan cheese
- Salt and pepper to taste
- ¼ cup extra virgin olive oil
Using a large pot blanch the angel hair according to package directions. Reserve until needed.
Using a large sauté pan, heat until hot and pour in the olive oil. When smoke begins to rise, fold in the shrimp, garlic, shallots, basil and tomatoes. Toss briskly and add the white wine.
Reduce slightly for about 30 seconds and add the butter. Let the mixture reduce until a slightly thickened sauce is formed and toss with the pasta and grated parmesan.
Add salt and pepper to taste and serve.
Recommended wine/beer for Shrimp Scampi:
Camontini Pinot Grigio [Trentino, Northern Italy]
It seems perfectly appropriate to match these two Italian-inspired dishes with one of Italy's signature white wines. The fact that these recipes did not originate in Northern Italy should not preclude their pairing with a wine from the Trentino.. Camontini's Pinot Grigio may have been born and nurtured in the Trentino region of northern Italy, but its flavor profile allows it to be adopted universally wherever Italian cuisine demands a dry white wine. The soul of the wine is what is truly important and that soul is as ancient as Rome's forum and Venice's canals or as modern as Roberto Benigni's films and Versace's couture!