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Lively white wines pair with rich shrimp-feta spaghetti dish

  • Shrimp, feta and tomatoes come together for a simple spaghetti dish that's packed with flavor. Tribune News Service



Chicago Tribune
Tuesday, April 03, 2018

This dish combines briny seafood with rich cheese and the natural acidity of tomatoes. Here are three bottles — a sparkling wine from Spain, and one white each from Italy and France — that have the liveliness and agility to bring together such contrasting elements.

Spaghetti with shrimp, feta and tomatoes

Ingredients:

6 oz. spaghetti

1 T olive oil

3 cloves garlic, minced

¾ lb shrimp, peeled and de-veined

1 can tomatoes (14 ½ oz.), diced and peeled

2 oz. crumbled feta

Cook spaghetti in a pot of well-salted boiling water until al dente (about 10 minutes). Drain.

Meanwhile, heat olive oil in a skillet over medium. Add garlic. Cook until golden (about 1 minute). Add shrimp; cook until shrimp begin to turn pink (about two minutes). Stir in tomatoes, drained; cook for two minutes.

Toss with pasta. Pour into a buttered two-quart casserole pan; sprinkle with feta. Bake at 400 degrees until sauce is bubbly and feta melts slightly (about 10 minutes).

Makes two servings. Pair with one of the three following wines.

Mascaro Pure Brut Nature Reserve Cava

Made of parellada and macabeo grapes, this nonvintage wine from Catalonia, Spain, has no additional sugars and offers aromas of green apple, almond skin, lime zest, bright acidity and fine bubbles. The bubbles and acidity will cut through the richness of the feta while also mirroring the natural acidity of the tomato.

2012 Primosic Riserva Ribolla Gialla

This wine from Friuli-Venezia Giulia, Italy, aged for 24 months in small barrels and then a year longer in the bottle, exudes notes of golden apricot, chamomile, tarragon and a hint of smoke. The wine’s round texture will complement the shrimp, and its herbal components will add nice depth to the dish.

2016 Domaine de La Louvetrie Amphibolite, Muscadet Sevre et Maine

Composed of the melon de Bourgogne grape variety of Pays Nantais, France, this wine has bright acidity and purity, with aromas of lemon peel, tangerine oil and rosemary. An intense minerality with an almost briny touch makes for a cleansing finish. The wine’s structure is a perfect complement to seafood and will cut the richness of the feta.