Citrus Marinated Shrimp with pesto Pasta

Shrimp, pasta, and asparagus come together to create a dish that is both fresh and rich in flavor. Vibrant citrus flavors help to complement a bold pesto. Made with all fresh ingredients, this dish makes the perfect pair for our Chardonnay.

Citrus Marinated Shrimp with Pesto Pasta

This dish is easy to make and sure to satisfy. There is no better way to compliment our Chardonnay than with this amazing dish.

Prep Time — 20 min
Total Time — 2 hrs
Makes 6

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  • 1 cup — Fresh basil leaves
  • 1/2 cup — Italian parsley leaves
  • 1 Garlic clove
  • 1/4 cup — Extra-virgin olive oil
  • 3 tbsp. — Pecorino Romano cheese
  • 3 tbsp. — Chèvre (goat cheese)
  • 3 tbsp. — Toasted pine nuts
  • Salt to taste
  • 8 oz — Dried tagliatelle or spaghetti
  • 8 oz — Shrimp, peeled and de-veined
  • Juice of 1/2 a lemon
  • Juice of 1/2 of an orange
  • Olive oil
  • 1 cup — Asparagus, blanched, cut into 1-inch pieces


  1. Gather your ingredients and start by making the pesto. Place the basil, parsley, and garlic into a food processor and pulse several times.
  2. With the motor running continuously, slowly add the olive oil through the top funnel to form a thick (but not oily) paste. You may need less olive oil than the recipe states. Add the lemon juice and cheeses and pulse another 2-3 times.  Add the pine nuts and pulse again until well combined.  Season with salt to taste.  Transfer to a bowl and cover until ready to use.
  3. Marinate the shrimp: combine the lemon and orange juices, 2-3 tablespoons of olive oil, salt and pepper in a mixing bowl.  Add the shrimp, toss to coat evenly, and set aside to marinate while the pasta cooks.
  4. Cook the tagliatelle according to the packet instructions in a large volume of boiling lightly salted water (approximately 8 to 10 minutes). 
  5. Heat the oil in a large skillet over high heat. Remove the shrimp from the marinade and fry until cooked through, 3-4 minutes.  Remove from the pan and set aside. Add the asparagus to the skillet and sauté for 20- 30 seconds.  Season with salt and pepper and add the juices from the marinade to de-glaze and simmer for another 20-30 seconds. Remove from the pan and keep warm. 
  6. Drain the pasta, reserving a cup of the cooking water. 
  7. Place the pasta in a large warmed bowl. Toss with the desired amount of pesto and add a bit of pasta water to adjust the texture if needed.  Add shrimp and asparagus and toss again.  Divide between 4 bowls and serve.

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Featured Wine

2018 Napa Valley Chardonnay

Aromas abound in this wine, with hints of tropical fruit like pineapple and guava followed by a floral note. On the palate, this Chardonnay has flavors of lemon zest, honeysuckle, and pound cake. This balanced Chardonnay combines generous fruit with lively acidity. The finish is energetic and full with hints of toasted nuts and custard. 91 Points - James Suckling; 94 Points - Tasting Panel.

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