Ledson Winery and Vineyards

Ledson Winery & Vineyards

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Shrimp Scampi
paired with our Napa Valley Sauvignon Blanc


1/4 cup olive oil
1 lb peeled & deveined large raw shrimp
4 large chopped cloves
1/2 cup dry white wine
1 tsp salt
1/2 tsp black pepper
5 Tbsp unsalted butter
3/4 lb linguini pasta
1/2 cup chopped fresh flat-leaf parsley


Bring a 6 to 8 quart pot of salted water to a boil. Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sauté shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along withred pepper flakes, wine, salt and pepper. Cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, then stir in shrimp. Remove skillet from heat. Cook pasta in boiling water until just tender, about 6 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some reserved cooking water if necessary to keep moist. The succulent shrimp, united with the garlic and wine, create a sumptuous dish with a perfect balance of savory and tangy flavors. The rich texture and complex tropical fruit of the Napa Valley Sauvignon Blanc further enhances the essence of an incredible dining experience.

By Justin Bruckert, Executive Chef
Centre du Vin at the Ledson Hotel