Wines of Colorado let us in on the secrets to their shrimp scampi, and the perfect local wine pairing

By Kristen Kuchar

This classic shrimp scampi recipe comes from the Wines of Colorado restaurant, located in Cascade, which is not far from North Pole Colorado and Santa’s Workshop.

The restaurant team recommends pairing the dish with a light and crisp sauvignon blanc. The Winery at Holy Cross Abbey, located in Cañon City, serves a great option. Their sauvignon blanc is aged in stainless steel to preserve the varietal’s lemon flavors, which in turn complement the lemon in the dish.

Servings: 4

Ingredients
2 Tbsp butter
2 Tbsp extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ tsp kosher salt, or to taste
2 tsp finely chopped shallots
Freshly ground black pepper
1¾ pounds large or extra large shrimp, shelled
1/4 cup packed baby spinach leaves
Freshly squeezed juice of half a lemon
Cooked pasta (we use linguine) and crusty bread
Fresh parsley for garnish

Directions

In a large skillet, melt butter with olive oil. Add garlic and shallots and sauté until fragrant, about 1 minute. Add wine or broth, salt, and plenty of black pepper and bring to a simmer. Let the wine reduce by half, about 2 minutes.

Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the spinach and lemon juice and serve over pasta, accompanied by crusty bread.