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  • Writer's pictureCarlos Sarmiento

Dinner for one…Carlos’ Shrimp Scampi Linguine & 2019 St. Francis Sonoma County Chardonnay

(Photo: Carlos Sarmiento)

I recently had one of those evenings where I did not have any company over for dinner and I was craving something that not only would be satisfying but that went well with a glass (or two) of wine, of course.

Luckily, my friends and partners at Kobrand Wine and Spirits had recently sent me a few 375 ml (half bottles) of excellent St. Francis Winery & Vineyard wines. Perfect for gourmet dinners for one.

(Photo: Courtesy of St. Francis Winery & Vineyard)

For this particular food and wine pairing, I am creating my own version of shrimp scampi pasta with a fine Chardonnay.

Scampi in reality, refers to langoustines, the tiny, lobster-like crustaceans with pale pink shells which where the original seafood used for this type of dish.

There are several variations of scampi that also include breading to add texture to the seafood,

My version, however, is more subtle and maximizes the pan drippings to create a robust yet velvety sauce to nicely coat the linguine pasta.

Let‘s get cooking!

Menu: Carlos’ Shrimp Scampi Linguine.

Wine pairing: 2019 St. Francis Winery & Vineyards Chardonnay (Sonoma County, California)

Serves 1


  • 6 jumbo shrimp, peeled and deveined but with tail on

  • 1 tablespoon of extra Virgin olive oil

  • garlic clove, finely minced

  • 1/2 teaspoon of freshly cracked pepper

  • Juice of 1 lemon

  • 1 tablespoon of fresh rosemary, finely chopped

  • 2 tablespoons of freshly minced shallots

  • 1/2 teaspoon of red pepper flakes

  • 1/4 cup of vegetable stock

  • 2 tablespoons of butter

  • Linguine pasta (2 ounces)

  • Grana Padano or Parmesan cheese to add per taste.

*Tip for measuring pasta serving per person: Take your pointer finger and thumb and make a circle, then shrink it small enough that it's roughly the size of a quarter. Then push the pasta in between your fingers, and whatever fits is a single serving.


  • In a small bowl, toss shrimp with garlic and cracked pepper, set aside.

  • Boil water and cook linguine according to directions.

  • On a large non-stick pan, heat olive oil on medium heat. Once hot, add shrimp and cook for 2 minutes on each side. Remove from pan and place temporarily on a plate, remove tails from all the shrimps and chop them to night size pieces except for 1 or two, leave whole cooked shrimp with tail on for garnish (optional).

  • On the same pan where the shrimp was cooked heat 1 tablespoon of butter on low-medium heat. Add shallots and cook for 1 minute.

  • Add red pepper flakes and fresh rosemary and cook for an additional minute.

  • Add lemon juice, stir and then add vegetable stock. Stir until slightly thickened.

  • Add butter and stir again. Add chopped shrimp pieces and stir.

  • Using a slotted pasta spoon, transfer drained linguine from its pot to the pan where the shrimp are. Gently toss the pasta in the sauce, coating it evenly.

  • Remove pan from heat.

Serve it up!

Since this serving is only meant for one person, simply transfer the pasta from the pan unto a large bowl and top with garnish shrimp and dust with cheese and some extra cracked pepper.

Buon appetito! Enjoy!

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

About the wine…

Grapes that produce Sonoma County Chardonnay come from the St. Francis estate vineyards in Sonoma Valley and Russian River Valley, as well as from growers in Sonoma County’s other top appellations, including Carneros and Alexander Valley.

Each carefully selected vineyard contributes distinctive and individual qualities to the finished wine.

*Fun fact: Chardonnay grapes for this wine were picked at night to preserve delicious flavors and aromas.

2019 St. Francis Winery & Vineyards Chardonnay (Sonoma County, California)

(Photo: Carlos Sarmiento)

Tasting notes: This elegant and refreshing Chardonnay bursts with bright flavors and aromas of fresh picked pear, juicy fuji apple, lemon zest and graham cracker.

A creamy mouthfeel greets a touch of minerality on the long, crisp finish.


100% Chardonnay

Food pairing: Excellent with crab, chicken, salmon, creamy cheese and pasta dishes.


93 Points

Best of Class - Gold Medal

Sunset International Wine Competition

For more information, visit:


Special thanks to my friends at Kobrand Wine and Spirits for this delightful wine pairing collaboration.


Decorative wine drip collar by:

(Special discount promo code: CFW15)

(Photo: Eric Stephens)

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