It's Wine Wednesday! Who's thirsty and hungry? Chef Mark Phillips has put something special together for these hot summer days and nights and used our McBride Sisters Chardonnay in this Shrimp Scampi recipe. Pour a little wine in the dish for the cooking and a lot of wine in your glass for you! Cheers, recipe and details below.
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 1/2 cups McBride Sister Chardonnay
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon fresh basil
- 1/4 teaspoon dried Italian seasoning
- 1/4 teaspoon dried thyme
- 1/2 cup unsalted butter, at room temperature
- 1 cup chopped asparagus
- 2 tablespoons chopped fresh parsley leaves
- 1/4 cup freshly grated Parmesan
- Dash of chili flakes (optional)
- Season shrimp with salt and pepper, to taste.
- Heat olive oil in a large skillet over medium high heat. Add shrimp and asparagus; cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in white wine and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 4-5 minutes. Stir in basil, Italian seasoning, and thyme.
- Stir in butter, 2 tablespoons at a time, until melted and smooth.
- Sir in shrimp, asparagus, chili flakes and parsley; season with salt and pepper, to taste.
- Serve immediately, garnished with Parmesan, if desired.