Creamy Chardonnay Shrimp Pasta

So I was having a lunch meeting in one of my favorite spots. They make a great ham and pineapple pizza but this time I wanted to try something different. I spied this on the menu:

Chardonnay Shrimp Pasta

Shrimp sauteed with garlic, basil, onions, fire-roasted red peppers, Roma and sun-dried tomatoes over rotelle noodles in a creamy chardonnay wine sauce. Topped with applewood smoked bacon, parmianno reggiano and parsley.

It was pretty good except for the sauce – no cream. As I sat there eating it, I couldn’t help but think how much better this dish would be with a cream sauce. I thought to myself, I can do better.

I have to tell you, the Fumbling Foodie is more of a ‘recipe follower’ than a real chef, but with something as simple as this, I thought I could figure it out. With my Sweet Lady Wife out of town, I figured this would be the perfect opportunit to experiment – When you fail alone, no one hears you scream. (On the other hand, if you fail badly enough no one is there to call 911 for you either.)

I will share the technique for roasting red bell peppers taught to me by Chef Rodney Jankowsli: Set the pepper on the grill over high heat and turn it every couple of minutes so all sides get thoroughly blackened. Take it off the grill, put it in a paper bag, and let it cool for 10 minutes. It’s easy to then peel the skin off. After that, cut it open remove the seeds, and cut it into inch-long strips.

Daves Creamy Chardonnay Shrimp Pasta

1 lb penne, rotella, or other pasta
3/4 lb shrimp, cleaned peeled, and deveined.
1 roasted red bell pepper per the above instructions
1 medium onion
2 cloves garlic, minced
4-8 oz chopped pancetta or bacon
1/3 cup choped fresh basil
2 roma tomatoes, seeds removed and coarsly chopped
4 oz julienned sun-dried tomatoes
1/4 cup chardonnay
1 cup cream
1 cup grated parmigiano reggiano
1/2 cop chopped fresh parsley

Start a large pot of salted water boiling. When it boils add the pasta.

In a saute pan over medium-high heat, brown the pancetta. Remove it from the pan and set it aside. add a little olive oil to the pan if necessary. When it’s hot add the garlic. When you can start to smell the garlic add the onions.

Saute the onions until translucent. Add the chopped & roasted red pepper. Saute for a couple of minutes, then add the Roma and sun-dried tomatoes. Saute for 2 minutes. Add the shrimp and basil. Saute until the shrimp have almost lost their translucency.

The pasta should be done about now. Drain and rinse it, reserving 1/2 cup of the pasta water. Place the pasta in a large bowl. Add the reserved pasta water. Add the mixture from the saute pan.

Deglaze the pan with the chardonnay. Reduce to about a tablespoon. Add the cream. Reduce by half. Add to the pasta mixture and the cheese and toss to coat. Add the parsley and serve.

Serves four