Chardonnay-Infused Seafood Pasta

Chardonnay-infused seafood pasta, served in individual dishes, garnished with grated Parmesan cheese and a glass of Chardonnay to complement the richness of the dish.

INGREDIENTS:

750 ml Chardonnay wine

400 grams linguine or fettuccine pasta

500 grams mixed seafood (shrimp, calamari, mussels)

4 garlic cloves, minced

2 tablespoons butter

1 cup heavy cream

Zest of 1 lemon

Fresh parsley, chopped

Salt and black pepper to taste

Grated Parmesan cheese for garnish

INSTRUCTIONS:

• In a large pot, bring the Chardonnay wine to a simmer. Add the mixed seafood and poach until cooked through. Remove the seafood from the wine and set it aside, reserving the wine.
• Cook the pasta in a separate pot according to package instructions until al dente. Drain the pasta and set it aside.
• In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
• Pour the reserved Chardonnay wine into the skillet and let it simmer until reduced by half.
• Lower the heat and stir in the heavy cream, lemon zest, and chopped parsley. Season with salt and black pepper to taste.
• Add the cooked seafood and pasta to the skillet, tossing everything together to coat the pasta with the creamy Chardonnay sauce.
• Serve the Chardonnay-infused seafood pasta in individual dishes, garnished with grated Parmesan cheese and a glass of Chardonnay to complement the richness of the dish.