Web Winery
Since 1995

Steamed Shellfish with Pinot Grigio Sauce over Fettuccine

Recipe from Bargetto Winery, first shared on Web Winery in 2001. Open

Bargetto Winery today: bargetto.com · Original page: Wayback Machine copy

Red snapper, mussels, scallops and shrimp steamed in Pinot Grigio and chicken stock with fresh herbs, served over fettuccine with a Pinot Grigio and parmesan sauce.

  • CoursePasta
  • Original recipe byShawn Stanchfield

Ingredients

Pinot Grigio sauce

Shellfish

To serve

Method

  1. For the sauce, melt the butter and cook the garlic gently, then add the wine, broth and parmesan. Heat until smooth and season with salt. It should be thick at this point.
  2. Cook the fettuccine al dente and keep it warm.
  3. For the shellfish, cook the shallots gently, add the Pinot Grigio and chicken stock and boil until reduced by two thirds.
  4. Add the snapper and steam for 2 to 3 minutes, then add the shellfish and herbs and steam for another minute or two. Don't overcook it.
  5. Lift the seafood out of the broth. Stir some of the broth into the sauce to thin it; if it gets too thin, reduce it or thicken it with a little cornstarch or arrowroot.
  6. Serve the seafood and sauce over the fettuccine.

Pair with

Pinot Grigio, the wine in the pot.

Notes

  • The original calls this a "cream sauce", but it has no cream: it is butter, wine, mushroom broth and parmesan. Choose any mix of seafood you like.
  • The original doesn't give an amount of pasta.

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