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This flavorful Shrimp Campanelle is the perfect spring dish

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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

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


  1. Bring a sauté pan to medium heat. Break butter into pieces and slowly start to melt.
  2. When butter is melted (not brown), add chili pepper and shrimp. Toss well.
  3. Sautee until shrimp is half way cooked, then add sausage and caramelized onion. Toss, then add Chardonnay to deglaze.
  4. When the wine is almost evaporated, add garlic cream sauce and San Marzano tomato sauce (see instructions below.) Bring to simmer.
  5. As the sauce simmers, add cooked pasta, garlic butter, and spinach. Combine until the butter is emulsified and spinach lightly wilts.
  6. 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.

  1. Heat onions and olive oil in a sauce pan over medium/high heat. Sauté until onions are translucent.
  2. Add chopped garlic and continue to sauté for 4-5 minutes until garlic is cooked through.
  3. Add Chardonnay and reduce until almost dry and syrupy.
  4. Add chicken stock and reduce by half.
  5. Add cream and white pepper and simmer for 5 minutes, skimming off extra oil.
  6. Blend well with stick blender until smooth. Bring back to simmer and cook for an additional 5 minutes on low heat.
  7. 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)

  1. Heat a sauce pan on medium-high heat, add extra-virgin olive oil.
  2. Sautee garlic and onions. Lower the heat slightly and cook for 5-7 minutes until soft and translucent (do not brown).
  3. Add oregano and stir well.
  4. Add Cooper’s Hawk white wine and cook, reducing by half.
  5. Add crushed tomatoes and sugar. Bring to simmer and cook for 15-20 minutes.
  6. Sauce should be slightly thick. Season with salt and pepper and set aside.