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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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Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
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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. Fulcrum
    2012 Pinot Noir
    Fulcrum
    Gap’s Crown Vineyard
    Sonoma Coast

    $45.00

    $59.00
    93 - Pinot Report
    id: 2482
    Platinum
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