creamy shrimp fettucine w/ white wine sauce

In culinary experiments, dinner, easy weeknight meals, ethnic food, vegetarian on 05.01.11 at 4:35 pm

what do you do with a bottle of white wine that’s been left too long uncorked?

while i do enjoy the occasional tacky, kitschy souvenir, one of my fave things to try and buy when traveling is a fantastic bottle of local vino. a few years ago, i enjoyed an amazing bottle of french white wine with good friends while visiting paris. it was a spectacular white, and i was so excited to bring home a bottle from france to enjoy on a special occasion. fast-forward a few years later, when i decide to uncork the bottle with an old travel buddy visiting this weekend while watching the royal wedding (like everyone else and their dog!). special occasion, indeed. alas, the bottle of white had gone slightly off in taste. le sigh.

in the spirit of not letting good food or drink go to waste, i decided to use the slightly-off vino as cooking wine instead. typically, they say you should only use wine that you would drink, or wine that mimics the taste you are aiming for, so i guess it was a bit of gamble using this wine-gone-bad as a cooking ingredient. fortunately, this wine-infused culinary experiment was a success!

the fettucine:
– boil 1/2 pkg of your favorite fettucine pasta noodles (al dente)
– drain & set aside

the shrimp:
– thaw 1 pkg (450g) frozen raw shrimp (peeled, deveined, tail removed)
– rinse well with cold water in colander

the veggies:
– 1 clove of garlic (peeled & minced)
– 1 large orange bell pepper (pitted, seeded, sliced)
– 1/4 cup fresh italian parsley (finely chopped)

sauté  & simmer:

– heat up 2 tbsp extra-virgin olive oil (evoo) in large saucepan on medium heat
– add 1 clove of garlic (peeled & minced) to pan
– add 1/2 tsp of fennel seed & a pinch of herbes de provence
– when garlic & fennel seed is slightly browned/toasted (not burnt!), add shrimp to pan
– season w/ ground black peppercorns & dash of salt
– sauté shrimp for a few min until partially cooked, then add peppers to pan
– add 2 tbsp light creamcheese & 1/3 cup plain goat yogurt
– add 2 tbsp wholewheat flour as a thickening agent
– add 1/4 cup white cooking wine
– add 1/4 cup fresh italian parsley. (reserve a small portion of chopped parsley for garnish.)
– simmer & stir occasionally for a few minutes until the shrimp is no longer translucent. should be a nice vibrant white & pink in colour.
– fold shrimp & veggies into creamcheese & yogurt until cheese is melted, fully incorporated and smoothes into a creamy sauce.
– season w/ ground black peppercorns to taste

food styling:
– plate a generous helping of creamy shrimp & peppers on a small serving of fettucine
– season w/ a dash of ground black peppercorns
– garnish w/ chopped fresh italian parsley

note to self: vintage does not always equal tasty. don’t wait too long to enjoy a good bottle of white sitting on your wine rack. otherwise, you could end up with just another bottle of cooking wine for your pantry! :)

  1. I like your thinking and this is a great recipe. I have another suggestion for you to consider too. My wife and I finally broke down and got a cheap vacuum pump for our wines. It sucks out the air and saves the wine, at least for a few days. Keeps us from drinking a whole bottle at a time. Well, most of the time.:)


    • thanks! i was happy that the wine wasn’t a total flop. :) good idea re: wine pump – it’s something that i’ve been thinking of adding to my collection of kitchen tools.


  2. What a pity that you could not drink the wine but great news that it was a success in your meal.
    :-) Mandy


  3. Looks and sounds spectacular! I love cooking with wine, or alcohol in general. Gives the food such a unique and of course delicious, flavor :)


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