Wine Sauce Pasta With Grilled Shrimps

A fresh and light pasta recipe. It’s the green garlic’s moment and the local market is loaded with it. Adding a good white wine (for the sauce and for the chef ), some quality olive oil, parmesan cheese and the sauce is already sketched. The only thing left is to boil the pasta and grill the shrimps :).

The recipe

Chop the green garlic and place it in a thick bottom casserole with a tablespoon of olive oil and a pinch of salt. Heat the casserole and when you hear the olive oil starting to sizzle add the wine with 100 ml of water. Bring to a boil and simmer for about 20 minutes then turn off the heat. Let the liquid cool about 10 minutes or so, then transfer it in a blender.

Boil the pasta according to the package instructions then drain, but reserve about 150 ml of pasta water. Meanwhile use a cast iron grill or skillet to cook the shrimps. Season the shrimp with salt, pepper, a drizzle of olive oil and a half lemon squeeze. Grill the shrimp until pink and slightly charred.

Add the pasta water into the blender together with the parmesan cheese, pine nuts and a tablespoon of olive oil. Blend at medium speed about a minute to get a creamy but liquid white sauce.

Mix the pasta with the sauce in a large bowl, then transfer it on the serving bowl. Arrange the grilled shrimps over the top, sprinkle over some grated parmesan cheese and give them a final drizzle of olive oil.