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Similar to their 2012 Sauvignon Blanc, the 2013 from North 42 Degrees Estate Winery is just as aromatic, with hints of white grapefruit, lemon, fresh pineapple and a hint of grassiness. It is also pairs the same as the 2012 with shellfish, green leafy salads and mild cheeses.
This easy drinking white is not only tasty, but also award winning, having won the silver medal in the 2014 Finger Lakes International wine competition.
While it’s the perfect dinner party wine to have with appetizers, Pina thought she’d use the wine to make a pasta dish for all the seafood lovers out there since the wine also pairs well with shellfish.
Linguine with Sage Butter and Shrimp
- 250g fresh linguine or fettuccine
- 5 tablespoons butter
- 4 large cloves garlic, minced
- ¼ cup minced fresh sage
- 1/4 cup North 42 Degrees Sauvignon Blanc (or your favourite dry white wine)
- 440g large shrimp, raw, peeled and de-veined
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
- Bring a large pot of water over high heat to a boil. Add salt. Add the pasta and cook until “al dente”.
- While the pasta is cooking, heat butter in a large skillet over low – medium heat. The skillet should be large enough to add the pasta to.
- Add garlic, sage and simmer on low flame.
- Add white wine and simmer until most of the wine has evaporated.
- Add shrimp and sauté until the shrimp are cooked. Remove from the heat and set aside.
- Drain the pasta once it has cooked. I always reserve one cup of pasta water and set it aside. In the event your pasta is too dry, you can always add a bit of the starchy water.
- Add the pasta to the skillet with the shrimp.
- Add the Parmesan and toss everything together over a low heat for about half a minute.
- Garnish with parsley and a few cracks of fresh black pepper.