Steamed Shellfish with a Pinot Grigio Cream Sauce over Fettuccini

A featured Wine Club recipe for Bargetto Winery.
Steamed Shellfish with a Pinot Grigio Cream Sauce over Fettuccini


An elegant seafood dish combining steamed shellfish with a flavorful wine sauce.

Yield: About 6
Prep Time: 8 Minutes
Cook Time: 40 Minutes


Pinot Grigio Cream Sauce:
• 1/2 stick Butter
• 1 cup Pinot Grigio
• 8 ounces mushroom broth
• 2 tablespoons minced garlic
• 1 cup Parmesan cheese

Pinot Grigio Steamed Shellfish:
• 12 ounces Pinot Grigio
• 12 ounces chicken stock (low sodium)
• 3 tablespoons shallots (finely diced)
• 1 pound mussels
• 1 pound scallops
• 1 pound shrimp
• 1 pound red snapper
• Fresh herbs of your choice
• Fettuccini


Pinot Grigio Cream Sauce:
Sauté garlic, add remaining ingredients. Heat until smooth, add salt to taste.

Pinot Grigio Steamed Shellfish:
You can substitute any seafood or shellfish. The seafood listed above were the Chef’s choices for this dish. The herbs used were oregano, basil, and a little thyme.

Sauté shallots, add the Pinot Grigio and chicken stock. Reduce by 2/3. Add the red snapper and steam for two to three minutes, then add the shellfish and steam for another minute or two. Be careful with overcooking. Add fresh herbs of your choice with the shellfish. Take shellfish out of the Pinot Grigio broth and prepare for service.

Add some of the broth to the Pinot Grigio cream sauce. Note: your cream sauce should be thick before adding the broth. This way the additional broth will thin the sauce. If not, you will have to wait for the additional reduction or thicken with corn starch or arrowroot.

Cook to al dente and hold for service. Top with cream sauce and shellfish. Serve with toasted bread and a light mixed green salad.