• Pairings & Recipes
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Lemon pepper spaghetti with shrimp Alfredo Florentine

Serves 4

• 2 cups heavy whipping cream
• 6 tablespoons sweet cream butter
• 12 ounces bay shrimp
• Pepper, to taste
• Salt, to taste
• 1 cup fresh spinach, julienned
• 1-1/2 cups fresh mushrooms, sliced
• 1 teaspoon garlic, minced
• 3/4 cup shredded parmesan cheese
• 1 12-ounce package lemon pepper pasta

Cook spaghetti according to package directions. In large skillet, heat cream and butter. Add mushrooms, garlic, salt and pepper to skillet and simmer for 2-3 minutes. Add shrimp to skillet and blend in parmesan cheese. Continue to cook sauce to a medium-thin consistency. Blend in hot al dente pasta and spinach. Serve immediately.

Pairs well with Ecco Domani Pinot Grigio or Ecco Domani Chardonnay / Pinot Grigio Blend.