Dried Fettuccine Pasta — 1 lb
Shallot, Diced — 1
Garlic, Minced — 2 cloves
Pancetta, Diced — 1 cup
Large Shrimp, Peeled and Deveined — 12-16
V. Sattui Chardonnay — 1 cup
Heavy Whipping Cream — 1 cup
Fresh Picked Thyme Leaves — 1 tsp
Cherry or Pear Tomatoes, Halved — 1/2 Cup
Italian Parsley, Rough Chopped — 1/2 tsp
Lemon — 1, 1/2 zested, juice from all
Parmesan Cheese, Grated — 1/2 cup
Red Pepper Flakes — 1/4 cup
Cook the pancetta in a large sauté pan over medium heat, approximately 3 minutes or until most of the fat has rendered out. Set aside, allowing it to drain on a paper towel. Discard extra fat from the pan.
Cook the fettuccine in salted boiling water to al dente. Strain and set aside.
Melt butter and a splash of olive oil in the sauté pan. Sauté the shallots until translucent.
Add garlic and shrimp and cook over medium high heat until the shrimp starts to turn pink. Add Chardonnay, cream, thyme, pancetta and cook for 3-4 minutes until the shrimp are tender and sauce is slightly thickened.
Add the cooked fettuccine, tomatoes, half of the parmesan, lemon juice, zest and let it heat through for about one minute.
Serve topped with the remainder of the cheese, rough-chopped parsley and red pepper flakes.
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