RICHMOND, Va - Executive Chef Matt MacMillin, of Cooper’s Hawk Winery & Restaurant, served up a refreshing Shrimp Campanelle dish. Chef Matt walked us through the steps to cooking perfect shrimp, finishing off this flavorful meal with sausage, caramelized onions, and a tomato-parmesan cream sauce. Cooper’s Hawk Winery & Restaurant is located at 11792 W. Broad Street. For more information visit www.coopershawkwinery.com/locations/virginia/richmond.
Shrimp Campanelle - sausage, caramelized onions, tomato-parmesan cream
- 1 Tbsp. unsalted butter
- 1 pinch crushed red pepper flakes
- 5 shrimp, cut in half length-wise
- 2 oz. Italian sausage, cooked and crumbled
- 5 oz. caramelized onions, roughly chopped
- 2 Tbsp. Cooper’s Hawk Chardonnay
- 3 oz. garlic cream sauce
- 3 oz. San Marzano tomato sauce
- 7 oz. Campanelle pasta, cooked al dente
- 1 Tbsp. garlic butter
- 1 cup baby spinach leaves
- 2 tsp ground Parmesan cheese
- 10 oven-roasted grape tomatoes
- Bring a sauté pan to medium heat. Break butter into pieces and slowly start to melt.
- When butter is melted (not brown), add chili pepper and shrimp. Toss well.
- Sautee until shrimp is half way cooked, then add sausage and caramelized onion. Toss, then add Chardonnay to deglaze.
- When the wine is almost evaporated, add garlic cream sauce and San Marzano tomato sauce (see instructions below.) Bring to simmer.
- As the sauce simmers, add cooked pasta, garlic butter, and spinach. Combine until the butter is emulsified and spinach lightly wilts.
- Mound high in the center of a pasta bowl. Finish by garnishing with oven-roasted grape tomato halves and grated parmesan cheese.
Garlic Cream Sauce
- 2 Tbsp. extra virgin olive oil
- ¾ cup Spanish onion, diced
- ¼ cup chopped garlic
- ¾ cup Cooper’s Hawk Chardonnay
- 1 ½ cup seasoned chicken stock
- 1 qt. heavy cream
- ¼ tsp white pepper
Procedure – Yields 4 cups.
- Heat onions and olive oil in a sauce pan over medium/high heat. Sauté until onions are translucent.
- Add chopped garlic and continue to sauté for 4-5 minutes until garlic is cooked through.
- Add Chardonnay and reduce until almost dry and syrupy.
- Add chicken stock and reduce by half.
- Add cream and white pepper and simmer for 5 minutes, skimming off extra oil.
- Blend well with stick blender until smooth. Bring back to simmer and cook for an additional 5 minutes on low heat.
- Strain through a medium mesh strainer. Set aside.
San Marzano Tomato Sauce
- ¼ cup extra-virgin olive oil
- 3 Tbsp. chopped garlic
- 1 ¼ cup Spanish onion, diced
- 1 Tbsp. dried oregano
- 1 cup Coper’s Hawk White Wine
- 1 qt San Marzano tomatoes, crushed
- 3 Tbsp. sugar
- 2 tsp Kosher salt
- ¼ tsp fresh ground black pepper
Procedure (Yields 6 cups)
- Heat a sauce pan on medium-high heat, add extra-virgin olive oil.
- Sautee garlic and onions. Lower the heat slightly and cook for 5-7 minutes until soft and translucent (do not brown).
- Add oregano and stir well.
- Add Cooper’s Hawk white wine and cook, reducing by half.
- Add crushed tomatoes and sugar. Bring to simmer and cook for 15-20 minutes.
- Sauce should be slightly thick. Season with salt and pepper and set aside.