Recommended Wine: Pink Crescendo

• 1 cup Lakeridge Pink Crescendo
• 1 pound peeled large Shrimp
• 3 tablespoons olive oil
• 3 large garlic cloves, chopped
• 1/4 teaspoon dried oregano
• 1 can diced tomatoes, drained
• 3/4 cup heavy cream
• 1/4 tsp red pepper flakes
• 1/2 teaspoon lemon juice
• 1/2 pound capellini pasta

Heat oil in a 12-inch heavy skillet over medium-high heat then cook shrimp and garlic with oregano, red pepper flakes, turning once, until golden, about 2 minutes total. Stir in Pink Crescendo and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice. Season with salt and pepper to taste. Meanwhile, cook capellini in a pasta pot of boiling salted water until al dente. Spoon shrimp and sauce over pasta and serve with a glass of Lakeridge Sweet Crescendo.

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