Angel Hair Pasta with shrimp • St. Francis Winery & Vineyards

Ingredients

• Pair with Chardonnay
• Whisk together cornstarch and lemon juice. Set aside.
• In a medium saucepan over medium-high heat, heat olive oil until it shimmers.
• Add garlic and cook, stirring, for about 30 seconds, but do not brown. Add wine and boil for a minute to burn off the alcohol.
• Whisk the lemon juice mixture into the boiling wine mixture and simmer for 30 seconds, whisking occasionally. Remove from heat and whisk in butter, salt, and sugar.
• Bring 3 quarts of water and the salt to a boil. Cook pasta for 3 minutes, or until just barely done. Do not overcook. Drain in a colander.
• Place lemon-garlic sauce in a large pan over medium-high heat and bring to a boil. Add spinach, roasted peppers, sliced basil, and black pepper.
• Heat just until bubbles start to form and spinach is wilted.
• Add shrimp and cook until they turn pink about 2 to 3 minutes. Add pasta and heat through.
• Serve immediately with a basil leaf on top of each serving.