- ½ pound of Fresh pasta (dried works too)
- ½ pound of Shrimp (peeled & de-veined)
- 1 bunch of Arugula
- 1 clove of Garlic, chopped
- 1 Shallot, diced
- ¼ cup White Wine (Lot 240, Albarino)
- ¼ cup of Toasted Pine Nuts
- ¼ cup Flat Leaf Parsley, chopped
- ¼ cup Basil, Chopped
- Olive oil
For our first food and wine pairing shoot, the wines were whites, and the menu was to be simple and elegant. Two cameras were set up in the Hughes Family kitchen, and it was Jake and I getting the production underway. The filming began with a few stumbles here and there, but then we got rolling and knocked out two segments in 8 hours… long day, but totally worth it.
Thanks to Jake & Jess for making this happen! Watch for the video soon!
In a large pot, boil water with salt. This is for the pasta.
In a large skillet, turn heat on high and add a drizzle of olive oil. Add the garlic and shallots, and cook until the shallots are soft, about 3 min. Add the shrimp to the hot skillet and begin to cook on high heat, turning occasionally to cook both sides. Once the shrimp begin to turn pink, add all of the arugula to the pan, with a pinch of salt. Turn the heat down to medium, and let the arugula wilt a bit and continue stirring occasionally. Meanwhile, drop your fresh pasta into the boiling water. Fresh pasta only takes about 3-4 minutes to fully cook. Once the pasta is ready, strain from water and transfer to the skillet with the shrimp and arugula. Toss well and try to coat the noodles. Move to a serving dish and garnish with pine nuts, parsley and basil. Serves 2.