Tonight I tried a new recipe and a new product. The product was Holland House White Cooking Wine with Lemon. Now I cook with wine fairly often and so I wasn’t really sure about using “cooking wine” as many chefs honestly turn their nose up at it. However, I am not a big wine connoisseur truthfully. I do drink wine, but I can’t tell you what is what other than color. Some I like, some I don’t. When I cook with wine I like the flavor in the food, but I don’t always use the full bottle and it goes to waste often. With the Holland House cooking wine I don’t have that problem because once you open the bottle it is still good for up to 16 months and it doesn’t need refrigerated either.
The main dish tonight was based on the Holland House recipe for Basil Shrimp Fettuccine. Of course, I made a couple of small adjustments and I added sautéed broccoli as a side dish because I’m one of those people who think you always need something green at a meal. Here is the recipe with my changes made to it.
BASIL SHRIMP PASTA WITH SAUTÉED BROCCOLI
6 Tbsp butter
2 tomatoes, seeded, chopped
4 garlic cloves, minced
1/3 cup evaporated skim milk
1 lb. thin spaghetti, cooked and drained
1/2 cup HOLLAND HOUSE White Cooking Wine with Lemon
1/2 cup fresh basil, chopped
12oz pkg of frozen, cooked and peeled shrimp
(I would love to use fresh shrimp, but this is cheaper and works for me)
1/2 cup parmesan cheese, grated (not Kraft – get a wedge of cheese)
1/4 cup fresh parsley, chopped
1 large broccoli crown
2 Tbsp butter
2 garlic cloves, minced
3 Tbsp Holland House White Cooking Wine with Lemon
Cut broccoli into large pieces. Cook in boiling water for about 6 minutes. Remove the broccoli and add to a skillet, but use the same cooking water for your spaghetti next.
Melt butter in medium saucepan over medium heat. Add tomatoes and garlic; simmer until tomatoes are softened. Add milk and cooking wine; simmer 10 minutes. Stir in basil and frozen shrimp; simmer 8-10 minutes. Add 1/2 of cheese and all of the parsley. Toss cooked spaghetti into the shrimp sauce. Sprinkle with remaining cheese.
Finish the broccoli in the skillet with the butter and garlic for about 4 minutes on medium heat, tossing to coat. Then add in the cooking wine and cook an additional 2 minutes. Serve along side pasta. This is good with a little extra cheese on it also.
Makes 4 servings.
I thought the Holland House Cooking Wine added a nice flavor to the pasta sauce. When I first smelled it in the bottle it was a little strong and it has salt added so adjust when you cook. However, the finished dish was a nice taste. That is why I added it to the broccoli at the end also and it brightened that up a lot. I think this is a good staple to have on hand that you don’t have to worry about paying a lot for or that it will go to waste. If you normally don’t cook with wine but have a recipe you want to try with it this would be a good alternative – just remember to lower your salt in the recipe.
You can get more ideas on using Holland House on the Facebook Holland House Everyday Cooking Page and quick and easy tips on the Mizkan site. Have you ever used cooking wines? What do you think? How else do you use them in your recipes?
Disclosure: Holland House provided compensation for this post. The opinions about the flavor and uses are my own.