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I like cooking. I like wine. Therefore, I LOVE cooking with wine!

Here are 4 items that every up-and-coming chef should have in their kitchen for access to a quick and easy weeknight meal:

1. A bag of frozen shrimp – perfect with pasta, on top of a salad with corn & beans, in a fajita with veggies, the opportunities are endless!

2. Wine – do you even need a reason why??

3. Pasta – always a good idea to have a box of spaghetti, penne, or rigatoni – never know what you’re gunna feel like!

4. Lemon Juice – I just discovered that a lot of healthy recipes call for lemon juice to add a boost of flavor where heavy creams might have been used, a little bottle goes a LONG way.

Enough about the wine – not really because my last direction is to enjoy this meal with a nice big glass of Vendange – here’s the recipe for a yummy and light dish.

1 lb shrimp, peeled and deveined. (I buy the 2 lb frozen bag of shrimp – excellent addition to your freezer for quick weeknight meals)

3 garlic cloves, minced

½ package mushrooms, cut and halved

1/3 cup dry white wine – I drink Chardonnay therefore I used Chardonnay – Vendange is a tasty white for during the week

1 tsp salt

½ tsp pepper

½ tsp garlic powder

1 TB lemon juice

Linguini or Spaghetti

If you’re using frozen shrimp, take out however much you want and thaw in a strainer under cold running water for about 8 mins. Remove tails.

Heat large skillet over medium-high heat, heat olive oil or spray with cooking spray. Add shrimp. Sauté until shrimp start to turn pink on both sides, sprinkle with salt, pepper, and garlic powder.

Add minced garlic and mushrooms, stir. Saute for about 8 minutes, until mushrooms are tender. Stir in wine, bring to a boil. Reduce heat to low, add lemon juice, stir and simmer for about a minute.

Cook pasta (linguine or spaghetti goes best) while shrimp cooks. Most whole wheat spaghetti takes about 7-9 minutes.

Serve shrimp over pasta, sprinkle with a good heap of Parmesan cheese.