1 pound (21-25) shrimp,
 deveined and peeled
2 tablespoons olive oil
1 small onion, sliced thin
4 garlic cloves, slivered
Pinch crushed red pepper
1 cup Candia Vineyards Diamond
1 pint grape tomatoes, halved
1 cup heavy cream
1 tablespoon orange zest, in long strips
1 tablespoon fresh rosemary, chopped
¼ cup fresh flat-leafed parsley, chopped
⅓ cup pine nuts, toasted
Salt and pepper, to taste
1 pound cooked pasta

Serves 4

In a large sauté pan, heat the onion and the oil over medium-low heat. Sauté until the onion is soft and translucent, about 5 to 7 minutes. Add the garlic and cook for an additional 2 minutes, stirring frequently. Add the shrimp and sauté for 1 to 2 minutes on each side.

Raise the heat to medium-high and add the wine. Simmer rapidly to reduce the wine by about one-third. Add the heavy cream and tomatoes and bring back to a simmer. Cook for about 3 minutes to thicken slightly. Add the crushed red pepper, orange zest, rosemary, and parsley and simmer for an additional 2 minutes to allow the flavors to combine.

Finish with toasted pine nuts and season with salt and pepper. Serve over pasta.

Order Wine & Dine with New Hampshire.