Like most people cooking on a budget, I often turn to pasta to create a filling meal which can quickly become repetitive. While I prefer to use a carb curfew (refraining from carbs after 6:00 PM), this doesn’t work well when it comes to satisfying a hungry Mr. Wonderful. With that said, I’m continually making new sauces to liven things up. After deciding I needed to use up some shrimp, I whipped up this sauce and served with linguine and wilted spinach on the side. I also chose to poach the shrimp in the sauce. The mint and sriracha make for a bright sauce that is full of flavor yet light enough for our hot and humid Lowcountry evenings. And who doesn’t love sriracha?
1 c dry white wine (Francis Coppola Sauvignon Blanc is my preference)
Splash lemon juice
½ c reserved pasta water
1 T sriracha
¼ c finely chopped fresh mint
- In a large pan, bring wine to a low boil for about 5 minutes.
- Reduce heat to medium. Stir in a splash of lemon juice simmer for 5 more minutes.
- Add ½ c of pasta water.
- Reduce heat to medium-low and add a splash of cream (do not use milk instead – it will not be the same), gently whisk.
- Add sriracha and stir until even distributed.
- Remove sauce from heat. Stir in mint. Serve.
*Pasta water is great for stretching sauces and doesn’t create a watered-down consistency due to the starch from the pasta. Right before you drain pasta, use a measuring cup to scoop out 1 cup of the water. If your sauce seems too thick, just add pasta water until you reach the desired consistency. It’s also great to keep in the refrigerator for when you have leftovers that need reheating.