Suggested food pairing for Trinitas Cellars 2007 Carneros Chardonay

Recipe: Calypso Shrimp Pasta

• ½ tsp Salt and Pepper
• 12 oz Shrimp, medium size, peeled and deveined
• 4 oz Butter
• ½ cup Green Onions, sliced thin
• 1 cup Calypso Broth
• ½ cup Heavy Cream
• 3 cups Linguine or spaghetti, cooked
• 4 Tbsp Tomatoes, Diced ¼”

• ½ cup Chicken broth
• ½ cup Clam juice
• 1 clove Garlic, chopped
• 2 Tbsp Blackening seasoning
• Cayenne pepper, to taste
• 1 tsp Thyme, dried

1. Place all ingredients in a bowl and mix well with a wire whip then cover and refrigerate until needed.

PREPARATION/COOKING:

1. Season your shrimp with salt and pepper while you heat a skillet with the butter added.

2. Add the shrimp and scallions; cook until they begin to turn opaque.

3. Add the calypso broth and cream.

4. Bring this to a boil and reduce until the sauce starts to thicken slightly, add the pasta.

5. Cook for an additional 2 minutes to heat the pasta.

6. Garnish with diced tomatoes. Enjoy!!!

• Recipe from Bahama Breeze