Summer Grilled Shrimp “Scampi"

To celebrate the official start of summer, our new Solstice Release wines, and the bounty of the Pacific Northwest, we wanted to share a few fantastic seafood recipes! All three new releases - 2020 Skål Sparkling White Wine, 2022 Muscadelle and 2022 Albariño - will pair well with each dish and would also be phenomenal to serve as a white wine trio at a seafood feast! Here is our final recipe in the series…

Scampi are tiny lobster-like crustaceans with pale pink shells (also known as langoustines), and have an interesting culinary history. Italian cooks in the US decided to swap shrimp for scampi, but they retained both names. As a result, the delightful dish known as “shrimp scampi” was born, along with its many variations.

Our quick and easy shrimp scampi features a luscious combination of garlic, white wine, and butter with grilled shrimp to add that summer vibe. Whether you serve it over pasta, zoodles, or with a generous side of crusty bread, the key is to cook the shrimp just long enough for them to turn pink all over, even if they don’t get much char, so they don’t become tough. Happy grilling!

NOTE: This is recipe three in a three-part series. While each can be enjoyed individually, all three served together, along with some fresh summer sides, would make for an epic summer seafood fest paired with our Solstice Release wines!

Recipe 1: Copper River Cedar Plank Salmon

Recipe 2: Simple Dutch Oven Dungeness Crab

Summer Grilled Shrimp “Scampi”

Serves 6-8

Recipe by Tanya Miller

Recommended pairings: 2020 Skål Sparkling White Wine, 2022 Muscadelle and 2022 Albariño

INGREDIENTS:

• 1 lb raw, peeled, deveined shrimp

• 1 pkg pasta, we used spaghetti alla chitarra - egg pasta made from a wooden frame with strings stretched across resembling the strings of a guitar, giving the pasta its characteristic square edges as opposed to spaghetti's long cylindrical shape

• ½ -1 stick butter - as much or as little as you want (we used a whole stick)

• 1-2 Tbsp extra virgin olive oil

• 1 Tbsp melted butter and 1 Tbsp avocado oil (or other neutral high heat oil) to brush on shrimp for grilling

• 1 shallot, finely minced

• 1 clove garlic, finely minced

• 2 splashes Muscadelle, Albariño, or white wine of choice

• Salt and pepper to taste + a pinch of red pepper flakes

• Garnish: Chives, finely minced

UNUSUAL TOOLS NEEDED:

• Wood or metal skewers (soak wooden skewers for at least one hour if using)

INSTRUCTIONS:

1. Skewer the shrimp and refrigerate. In a braiser or large frying pan, sauté shallots in olive oil for a few minutes. Then add butter, garlic and wine, and sauté for a couple of minutes until some of the wine has evaporated. Remove from heat and set aside.

2. Cook the pasta, according to package instructions, until just al dente. Reserve a cup of pasta water, then drain. Meanwhile, heat grill to high and baste shrimp skewers with butter/avocado oil mix - sprinkle with salt. Grill for about 2-3 minutes per side, depending on size of shrimp and temperature of grill.

3. Reheat butter sauce. Add as much pasta to the pan as you wish, keeping in mind the pasta to shrimp ratio that is perfect for you. Add shrimp, pasta water (only if needed), and toss to coat.

4. Garnish with chives if you like. Serve and enjoy with a lovely glass of wine!