1 Heat the olive oil with the garlic and chili pepper. When they begin to splutter, add the shrimp with a few drops of white wine and season with salt and freshly-ground black pepper. Cook all together for 1½ minutes.
2 Distribute the shrimp on shells or individual bowls brush with fresh oil. Add a little of the cooking oil mixture. Serve immediately.
Advice of Wine to combine
Suggest from Sommelier
The slightly sweet flavor of the shrimp is heightened by the sauce based on garlic and chili pepper, so we're looking for a dry, unwooded white wine that is not very aromatic. My option is a varietal Sémillon and the latest vintage, which might be on the side of a certain aromatic neutrality, but on the palate it's lush and has good volume to stand up to the sauce.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.