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):

• 6 bone-in, skin-on chicken thighs
• Salt and pepper
• 1 tbsp olive oil
• 2 garlic cloves, minced
• ¼ cup apple cider vinegar
• ½ cup honey
• ¼ cup Dijon mustard
• ½ tsp chili flakes (optional)
• Fresh thyme (for garnish)

Instructions:

• Preheat oven to 375°F. Season chicken with salt and pepper.
• In a skillet, sear chicken thighs in olive oil, skin-side down, until golden. Flip and cook for 2 more minutes.
• In a bowl, whisk garlic, vinegar, honey, mustard, and chili flakes.
• Pour over chicken, then bake for 25–30 mins or until fully cooked.
• Spoon glaze over the top and garnish with thyme.

Wine Pairing Suggestions:

• Fresh and crisp Apple wine, with a perfect balance of sweet and tart — this wine makes a rainy spring evening feel a little brighter.

Apple

Ingredients (Serves 4):

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• Juice of 1 lime
• 1 tbsp honey
• 1 tsp chili flakes or sriracha
• 2 garlic cloves, minced
• Salt & pepper to taste
• Fresh cilantro (optional)
• Skewers (if wooden, soak in water for 30 mins)

Instructions:

• In a bowl, whisk olive oil, lime juice, honey, garlic, chili, salt, and pepper.
• Toss shrimp in the marinade and refrigerate for 15–20 minutes.
• Thread shrimp onto skewers and grill over medium-high heat for 2–3 minutes per side until pink and lightly charred.
• Serve with a sprinkle of fresh cilantro and extra lime wedges

Wine Pairing Suggestions:  Foxy White (750ml)

• Serve chilled. Its sweet, fruity profile balances the spice and citrus in this dish, making it a crowd-pleasing combo for any backyard BBQ or patio dinner.    
  

Foxy White

Ingredients for meatballs (Serves 4):

• 1 lb ground beef or pork (or a mix)
• 1 egg
• ½ cup breadcrumbs
• 2 cloves garlic, minced
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil (for searing)

Ingredients for the cherry glaze

• ¾ cup cherry preserves or jam
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar or red wine vinegar
• ½ tsp chili flakes (optional)
• ¼ cup water

Instructions:

• Mix all meatball ingredients in a bowl. Form into 1.5-inch balls.
• Heat oil in a skillet over medium heat. Brown meatballs on all sides (8–10 mins total), then remove and set aside.
• In the same pan, add glaze ingredients and stir until smooth. Simmer for 2–3 minutes.
• Return meatballs to the pan and coat in glaze. Simmer covered for another 5–7 minutes, until fully cooked and sticky.
• Serve over rice, mashed potatoes, or a warm crusty baguette.

Wine Pairing Suggestions:  Zombie Red (750ml)

• Serve chilled. Its sweet, fruity profile balances the spice and citrus in this dish, making it a crowd-pleasing combo for any backyard BBQ or patio dinner.    
  

Zombie Red

Ingredients for meatballs (Serves 4):

• 2 ripe peaches, halved and pitted
• Olive oil (for brushing)
• 4 cups arugula or mixed greens
• 1 ball of burrata cheese
• ¼ cup toasted almonds or walnuts
• Balsamic glaze
• Salt & pepper to taste

Instructions:

• Brush peach halves with olive oil and grill for 2–3 minutes until charred and juicy.
• Toss greens lightly with olive oil and a pinch of salt.
• Place grilled peaches on top, tear burrata over the salad, and sprinkle with nuts.
• Drizzle with balsamic glaze and crack some black pepper.

Wine Pairing Suggestions:  Woodbury Traminette

• With its aromatic floral notes and hint of spice, it plays beautifully with the sweetness of the grilled peaches and the richness of burrata. 
  

Traminette