Red Wine Pasta with Shrimp and Tarragon

Have you read or watched Eat Pray Love? It’s one of my favorite books, and one of my favorite movies. There is a scene in the movie where the author, played by Julia Roberts, talks about her favorite Italian word: attraversiamo. It means “let’s cross over” and she says it embodies all of the beautiful characteristics of the Italian language: “The perfect combination of Italian sounds – the wistful ah, the rolling trill, the soothing s…”. It’s true, right? Attraversiamo.

When I was at the farmers’ market a few weeks ago, I thought of that word, because I came upon… vincotto fettucini.

Vincotto Fettucini.

Doesn’t that sound so distinctly Italian, too? It might not have the emotional pull of Eat Pray Love’s attraversiamo but I wanted to say the words over and over again. More so, I wanted to eat it.

Last year, I discovered a beautiful sriracha pasta at the Charles Square Farmer’s Market, and since then I’ve been eager to try more pasta from Valicenti Organico. So I was thrilled when I chanced upon another bright-hued pasta: the rich-sounding vincotto fettucini.

Vincotto means “cooked wine” and this pasta is made with red wine. I always add a splash of red wine when I make tomato sauce, but I’ve never had wine pasta itself, so I was intrigued.

I was tempted to make a simple aglio olio preparation again (same way I prepared the sriracha spaghettini, and one of my favorite ways to eat pasta) but David, the friendly owner of Valicenti, suggested making a sauce with tarragon and shallots. That sounded especially good to me, and I decided to throw in some shrimp as well.

Red Wine Pasta (Vincotto Fettucini) with Shrimp and Tarragon

Ingredients

12 oz fresh red wine pasta (vincotto fettucini)
2 tablespoons olive oil
1 tablespoon butter
4 tablespoons minced shallots
4 tablespoons fresh tarragon, chopped
1/2 lb cooked shrimp
juice of half a lemon
pinch of red pepper flakes
salt and pepper, to taste

Directions

  1. Heat olive oil and butter over medium heat in a large saute pan. Add shallots and cook until translucent, about 5 minutes.
  2. While shallots are cooking, prepare pasta according to package directions. Fresh pasta only takes about a couple of minutes to cook, so watch it carefully.
  3. Add tarragon (reserving about one tablespoon for garnish), cooked shrimp, and red pepper flakes to the shallots in the pan. Turn off heat.
  4. Drain pasta, add to pan, and toss to mix with the shrimp mixture. Squeeze fresh lemon juice on top of the pasta, season with salt and pepper. Garnish with remaining tarragon.

 

I really liked this dish, it tasted very fresh. The sharp and almost licorice-like flavor of tarragon paired well with shallots and the tang of lemon juice. And the red wine pasta was supple and tasted almost fleshy. The wine flavor was very mellow, which made the pasta a nice base for the herbed shrimp.

I still prefer the sriracha spaghettini though, but that’s because I’m a sucker for spice (and bright colors). But in any case, I’m glad I was able to try this vincotto fettucini.

Vincotto fettucini… Attraversiamo… Maybe I should take some Italian lessons.

   

21 Responses to “Red Wine Pasta with Shrimp and Tarragon”

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    cassandre posted June 23, 2012 at 8:46 am

    love eat, pray, love. this dish looks really good. great job and thanks for sharing. this is giving me inspiration for dinner this weekend.

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    christina posted June 23, 2012 at 5:21 pm

    red wine pasta sounds so fancy! i love what you made with it. what a beautiful dish. have a great weekend girlfriend!

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    Emily @ A Cambridge Story posted June 23, 2012 at 6:50 pm

    Attraversiamo is such a fun word… and how excellent is this red wine pasta?! I do not cook with tarragon enough!

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    Sacha posted June 23, 2012 at 7:57 pm

    I’ve heard of making pasta coated in red wine, but I’ve never heard of it incorporated into the pasta. It sounds delicious, and the color is gorgeous. I can picture the wine flavor going beautifully with the tarragon and shallots.

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    Megan posted June 24, 2012 at 4:06 pm

    Love the sound of that pasta and love Eat, Pray, Love too. All of this makes me incredibly excited about my upcoming trip to Italy. The sauce you paired it with sounds perfect.

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    Michelle posted June 24, 2012 at 7:42 pm

    I love the bright color of the pasta in this dish!

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    Elizabeth posted June 24, 2012 at 7:43 pm

    Valicenti’s great. I love their filled pastas. I have their swiss chard ravioli in my freezer right now

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    Baking Serendipity posted June 24, 2012 at 9:45 pm

    Pasta dinners are always served with red wine at my house, but I’ve never heard of this pasta before! This sounds so, so good!

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    Meghan posted June 25, 2012 at 8:26 am

    I love red wine pasta and risotto. This dish is gorgeous!

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    Joanne posted June 25, 2012 at 8:56 am

    Id probably like sriracha pasta better also, but I wouldn’t turn up my nose at this either, that’s for sure! How delicious.

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    Daisy posted June 25, 2012 at 9:26 am

    beautiful sounding (and looking) dish! love the addition of shrimp!

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    Clair posted June 25, 2012 at 2:41 pm

    I loved the book but still haven’t seen the movie!

    The pasta looks amazing…and the sriracha variety sounds like it’s even more up my alley!

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      Bianca Garcia posted June 25, 2012 at 4:17 pm

      Hi Clair! I think I’ve seen the movie maybe 6 times haha. The “Eat” portion really makes me so hungry!

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    Honey What's Cooking posted June 25, 2012 at 3:16 pm

    looks amazing, the last time i saw red wine pasta, it was rachael ray on the iron chef. i loveeeeeeee shrimp like there is no tomorrow. looks amazing!

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    Colleen @ Culinary Colleen posted June 25, 2012 at 8:57 pm

    What an interesting dish – I’ll have to pick up some of that pasta if I find it! Although I would also have a hard time not just getting the sriracha kind. That sounds really amazing!

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    Sues posted June 26, 2012 at 9:17 am

    I’ve had wine pasta before and love everything about it from the taste to the color. This dish looks delicious. And I NEED to try Sriracha pasta!!

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    Taryn posted June 26, 2012 at 12:36 pm

    I feel like tarragon is a very under-utilized herb – it sounds great in this dish, which looks scrumptious!

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    Jen @ The Scrumptious Pumpkin posted June 26, 2012 at 2:07 pm

    I never would have thought to combine shrimp and red wine in a pasta dish, but this sounds so wonderful and flavorful. What a wonderful recipe! :)

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    Aylin @ Glow Kitchen posted June 26, 2012 at 4:00 pm

    I’ve never made wine pasta before. I have to try this!!

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    Molly Galler posted June 26, 2012 at 4:07 pm

    Thank you for this delicious post! I am now rolling my R’s at my desk.

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    Dana posted June 27, 2012 at 10:14 pm

    Wow, what a cool concept…. wine IN pasta! I’m going to keep an eye out for it and hopefully make something as delicious looking as this!

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