After participating in the super fun Michigan by the Bottle Tweet & Taste event featuring wines from Black Star Farms, I found myself with a little bit of wine leftover. I decided I would attempt an Alfredo sauce using some of the wonderful 2010 Pinot Noir Rosé. This recipe is easy and leaves you with some Rosé so you can enjoy the wine with dinner.
Ingredients
- 3/4 box of fettuccine
- 1 pound peeled and deveined large shrimp
- 1/2 pound asparagus
- 1 cup frozen peas
- 4 tablespoons of butter
- 2 tablespoons of olive oil
- 4 tablespoons of flour
- 1 cup of heavy cream
- 1 cup of mozzarella
- 1/2 cup of Parmesan cheese
- 1/2 teaspoon of nutmeg
- 3 tablespoons of fresh parsley
- 5 cloves of garlic
- 1/2 cup of Black Star Farms Pinot Noir Rose
- salt and pepper to taste
Step 1
Heat olive oil in large saucepan and cook shrimp until pink. I used Market Day garlic and herb shrimp. Once the shrimp is cooked, set aside. In a second stock pot, cook the fettuccine. I combined a couple of boxes of pasta I had already opened, thus the different colored noodles.
Step 2
Add asparagus to saucepan and cook for 10 minutes, set aside.
Step 3
In the same saucepan, melt the butter. Stir in the flour and whisk together until blended. Then add the cream.
Step 4
Pour the wine into the sauce and add nutmeg, minced garlic, cheese, and peas. Stir over low heat until the cheese has melted.
Step 5
Chop up the asparagus and add into the saucepan, add the plated shrimp as well. Mix everything together and add in the pasta. Top with fresh parsley and salt and pepper to taste.
There you have it, Shrimp Alfredo Rosé!
