Cook like the Pros: Shrimp and Penne Beurre Blanc​​​​​​​

As part of our continuing chef's series, Chef Ryan Grimm from Robinson Ferry Restaurant & Spirits shares his recipe for Shrimp and Penne Beurre Blanc.

Recipe: Shrimp and Penne Beurre Blanc

• 6 oz shrimp (peeled, deveined, and tail off)
• 2 oz green beans (blanched)
• 3 oz butter (cold, cubed)
• 3 oz white wine
• 2 oz tomato (diced)
• 1 tsp garlic (minced)
• 1 oz olive oil
• 1/2 oz lemon juice
• 1 1/2 oz onion
• 6 oz penne pasta (pre-cook pasta as directed on box, rinse and chill)
• salt and pepper as needed

In a hot sautee pan on medium heat, add the oil and onions. Saute until the onions are translucent. Add the garlic and the shrimp and cook until the shrimp are starting to color, make sure to stir the dish so the shrimp cook evenly and the onions don't burn. Add the green beans and deglaze with the wine. Add in the butter than the tomatoes and season with a pinch of salt and pepper and the lemon juice. In a separate pot on the stove, flash the pasta in simmering water for a minute, drain the pasta, and mix it in with the sauce. Enjoy with a glass of your favorite white wine.