Shrimp and Pasta Bordelaise
This Shrimp and Pasta Bordelaise recipe doesn’t use the traditional Bordelaise. Typically a Bordelaise sauce would consist of red wine and go over meat dishes; but we substitute a dry white wine to create the perfect sauce to accompany the shrimp and noodles.
1 pound angel hair pasta
1 cup butter
5 chopped shallots
3 tablespoons chopped garlic
2 pounds peeled and deveined medium sized shrimp
1/2 cup dry white wine
1 teaspoon white pepper
1 bunch chopped scallions
3 tablespoons chopped fresh parsley
1. Boil the noodles in boiling water according to the package directions and drain.
2. Melt 1 cup butter in a large sauté pan and sauté the shallots for 30-seconds.
3. Add the garlic and cook for an additional 30-seconds.
4. Add shrimp and cook over medium-high heat until the shrimp tails curl.
5. Reduce heat to medium and add wine.
6. Cook the mixture for 5-minutes, then add white pepper, scallions and parsley.
7. Lower the heat and simmer for 2-minutes.
8. Just before serving, toss the drained pasta in the sauce to recoat the noodles and place on serving dishes.
9. Ladle shrimp bordelaise sauce on the noodles.
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.
This Shrimp and Pasta Bordelaise recipe uses a dry white wine vs. the traditional red wine. It is rich with butter, so I like something a little more acidic, crisp and unoaked to accompany the dish. I would recommend a Chablis/ White Burgundy wine. Follow the link to our wine review site to find our favorite Chablis wines-LetsHaveWine.com
Have you tried this Shrimp and Pasta Bordelaise recipe? If so, leave us your comments below!