Ditalini pasta with Sautéed Shrimp & Smoked Bacon

“I was at home one Sunday afternoon trying to find something to cook for dinner. My wife Ailsa adores the Alexander Valley Vineyards Rosé 2016 so of course there was a bottle in our fridge. As spring is just around the corner, I thought to myself, how this light crisp rosé with flavors of watermelon, guava and strawberry would pair with shrimp and pasta. So I came up with this spring lunch dish which I fully intend to serve at my restaurant. I hope you enjoy it. Happy Cooking.”
– Mark Salter, Executive Chef at Robert Morris Inn

– Serves 4 –

2 Tbsp. virgin olive oil
4 slices smoked bacon
¹⁄³ cup shallots or onion, chopped
3 cloves garlic, peeled and chopped
1 lb. – 26 to 30 shrimp, peeled and deveined
¾ cup AVV Rosé
2 cups ditalini pasta (substitute any small tubular pasta )
1 small bag spinach
3 plum tomatoes, chopped
½ cup Parmesan cheese
1 Meyer lemon, (juice & zest)
kosher salt & pepper to taste

Method of Preparation:
Cook pasta in plenty of boiling water until cooked approximately 8-10 minutes. Drain into a colander.

Cut the slices of bacon into strips, add two table spoons olive oil and cook the bacon over medium heat until lightly golden.

Add the chopped shallot and garlic then deglaze the pan with the AVV Rosé.

Add the cooked pasta followed by the raw spinach leaves, chopped tomato, Parmesan cheese, extra virgin olive oil, Meyer lemon juice and zest, salt and pepper.

Taste and serve sprinkle with additional Parmesan cheese.

Enjoy with a glass of 2016 dry Rosé of Sangiovese.