Ingredients:

• 8 oz. fettuccine or pasta of choice
• 1 lb. large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup baby spinach (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

• Cook the pasta according to package instructions. Drain and set aside.
• Sauté the shrimp: In a large skillet, heat olive oil over medium heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
• Make the garlic sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream, stirring constantly. Simmer for 2-3 minutes until slightly thickened.
• Add Parmesan: Gradually stir in the Parmesan cheese until the sauce is smooth and creamy. Season with additional salt and pepper if needed. Add baby spinach, if desired, and cook until wilted.
• Combine: Add the cooked pasta and shrimp back to the skillet, tossing to coat with the sauce.
• Serve: Garnish with fresh parsley and serve immediately.

Wine Pairing Suggestions:

• Pour a chilled glass of Zombie Blush to complement the rich, creamy sauce and the savory flavor of the shrimp. Its light, fruity notes add a refreshing contrast to the dish’s richness.

Zombie Blush

Ingredients (Serves 4):

• 1 baguette, sliced into 1/2-inch slices
• 2 tbsp olive oil
• 4 oz smoked salmon, thinly sliced
• 4 oz cream cheese, softened
• 1 tbsp fresh dill, chopped (plus extra for garnish)
• 1 tsp lemon juice
• 1/4 tsp garlic powder
• Freshly ground black pepper to taste
• Optional: Capers for garnish

Instructions:

• Prepare Crostini: Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush each side lightly with olive oil. Toast in the oven for 5–7 minutes, or until golden brown. Let cool slightly.
• Make Cream Cheese Spread: In a small bowl, mix the cream cheese, dill, lemon juice, garlic powder, and a pinch of black pepper until smooth and well combined.
• Assemble Crostini: Spread a layer of the cream cheese mixture onto each toasted baguette slice. Top with a piece of smoked salmon.
• Garnish: Add a small sprig of fresh dill or a few capers on top for an extra touch.
• Serve: Arrange on a serving platter and enjoy immediately.

Wine Pairing Suggestions:

• The semi-sweet Traminette's citrus notes balance the creamy, salty flavors of the smoked salmon. Its light sweetness complements the dill and lemon, creating a harmonious pairing.

Traminette