Recently, our own Greg Glunt enjoyed a bottle from his recently purchased case of Strauss Samling 88 2019. It’s his new “spring house white” he says! And it paired beautifully with shrimp scampi with linguini. See the recipe below. Looks good to the rest of us too!
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil
2 finely diced shallots
2 minced cloves garlic
Pinch red pepper flakes, optional
1 pound shrimp, peeled and de-veined
Kosher salt and freshly ground black pepper
3/4 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
1. Place a large pot of water on the stove to boil for the pasta. Once the water has reached a full boil, add some salt and the pasta. Stir. Cook at boil for 7 minutes (pasta will be just shy of al dente). Drain and stir in a little olive oil to keep pasta from sticking together. Cover and set aside.
2. In a large skillet melt 2 tablespoons butter over medium-high heat. Saute shallots, red pepper flakes and garlic until shallots are clear. Season shrimp with salt & pepper and add them to the pan. Cook shrimp until pink then remove and keep warm (I place them in a bowl with a lid). Add lemon juice and wine to the saute pan and bring to boil. Add two tablespoons butter and 1 tablespoon olive oil. Once the butter has melted, add the shrimp, parsley and cooked pasta. Stir together and season to taste. Drizzle with a little olive oil and serve.