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Gold Medal Wine Club
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5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Nagy 2012 Viognier White Hawk Vineyard
Nagy2012 Viognier
Nagy Wines
White Hawk Vineyard

$21.50

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
Maurice Vesselle Estate
Brut Cuvee Reservee Grand Cru

$36.00

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Platinum
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Jumbo Shrimp Pasta in a Garlic Lemon Butter Sauce

Londer


Ingredients

12 jumbo shrimp, peeled and de-veined
2 pieces thick-sliced bacon
1 Portobello mushroom, cut in quarters then sliced
1 small yellow onion, sliced
2 cloves garlic, minced
2 tablespoon butter
Juice from 1 large lemon (at least 2 tablespoons)
1/4 cup fresh flat parsley, chopped
Kosher salt and freshly cracked black pepper
5 ounces uncooked spaghetti


Instructions

Place a large pot of water over high heat to be used for pasta later. Heavily salt the water with kosher salt. Allow water to come to a boil. In a large sauté pan over medium heat, cook the bacon, flipping half way through cooking. Once most of the fat has rendered out, remove from pan and drain on paper towels. Once cool, crumble. Pour out half of bacon fat from pan. Place pan back on stove and increase heat to medium-high. Season the shrimp with kosher salt and black pepper on all sides. Once the pan with the bacon drippings is hot, sear the shrimp in the oil for about 90 seconds, then flip the shrimp and sear for another 90 seconds. Remove from pan with tongs and set aside.
Reduce heat below pan to medium. Add butter, sliced onions, and mushrooms to the pan. Stir. Sauté onions and mushrooms for about 10-15 minutes until the onions are translucent, stirring occasionally. Half way through sautéing the onions and mushrooms, add the spaghetti to the salted boiling water. Cook according to package. Add the lemon juice to the pan with the onions to deglaze, making sure to scrape up all of the bits on the bottom of the pan. Add the bacon and parsley to the pan. Season to taste with kosher salt and freshly cracked black pepper.
As soon as the pasta is done, add it directly from the pot to the sauté pan with the veggies using tongs. Add the shrimp to the pan as well. Toss to coat to thoroughly combine ingredients. If necessary, add a little of the water used for cooking the pasta to the pan to thin out the sauce. Taste and adjust seasonings as necessary. Serve immediately and sprinkle with freshly grated Parmigiana Reggiana as desired. Enjoy!



    Suggested Pairings

  1. Testarossa
    2012 Pinot Noir
    Testarossa
    Doctor’s Vineyard
    Santa Lucia Highlands

    $55.00

    $63.00
    93 - Pinot Report
    id: 2433
    Diamond
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