Wine And Food Pairings: Bayernmoor Chardonnay And Linguine with Shrimp and Lemon Oil

With the holidays here, we will be doing a series of blog posts featuring yummy, but accessible, recipes that pair beautifully with our wines and are guaranteed to impress your guests. Our Chardonnay is a perfect white wine to pair with heartier winter foods. A touch of oak and great acidity make it food friendly and perfectly enjoyable on its own.

Make sure to check out our blog for our other recipe posts. Let’s dive in to this recipe.

Wine And Food Pairings: Bayernmoor Chardonnay And Linguine with Shrimp and Lemon Oil

I couldn't do a series on recipes with out including one from Giada De Laurentiis. Her food is always so fresh and comforting and this recipe checks both of those boxes. For the purposes of pairing this recipe with our Chardonnay, I would leave out the arugula since it adds a bitter, green note. Also, I add some freshly shredded Parmigiano Reggiano to the finished product to give it a sligtly salty and nutty note.

Why This Pairing Works: Both the wine and the pasta really bring out the fresh citrus notes in each other. Because our Chardonnay is not overly oaked, it matches well with this lighter pasta and doesn't get overwhelmed as it would with a cream based sauce. That final touch of Parmigiano Reggiano really brings out the mild dairy note in the Chardonnay and creates a mouth-filling finish.

Wine And Food Pairings: Bayernmoor Chardonnay And Linguine with Shrimp and Lemon Oil

INGREDIENTS:

For the lemon oil:

1/2 cup extra-virgin olive oil

1 lemon, zested

For the pasta:

1 pound linguine pasta

2 tablespoons olive oil

2 shallots, diced

2 garlic cloves, minced

16 ounces frozen shrimp

1/4 cup lemon juice (about 2 lemons)

1 lemon, zested

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 ounces arugula (about 3 packed cups)

1/4 cup chopped fresh flat-leaf parsley

Freshly shredded Parmigiano Reggiano

 

DIRECTIONS:

  1. For the lemon oil:

  2. Combine the olive oil and the lemon zest in a small bowl and reserve.

  3. For the pasta:

  4. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

  5. Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

Wine And Food Pairings: Bayernmoor Chardonnay And Linguine with Shrimp and Lemon Oil

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