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| Noell Michalski is diving deeper into the Italian wine market and plans a trip this year |
Noell Michalski likes to cook to relax.
Michalski is the owner of Burgundy Moon Spa & Winehouse in Jetton Village, and recently expanded to a larger building and added an Art of Living Fitness (Mind/Body) & Boutique Craft Studio.
Among her passions is tasting and learning about wines from around the world. She is planning a trip to Italy later this year to help in her exploration of the Italian wine market.
Michalski moved to Coachmans Trace in Glenridge in November of 2007. She loves the neighborhood, especially the walking areas and parks for her Labradoodles, Dixie and Jasper.
She is sharing her Winter Shrimp Scampi recipe and recommendation for a wine to complement it.
“I actually ‘earned’ this recipe. I sold waterfront condos/apartments in Florida for about a year before I moved north, and my boss at the time used recipes that her sister-in-law, who was a gourmet chef, gave her, as incentives for some of us in sales when we reached certain goals,” Michalski said.
When and how often do you serve it? “I serve this dish several times a year on special occasions.”
Why is this recipe a favorite? “It’s a favorite because it not only tastes amazing and so gourmet, but it’s pretty easy and quick to create, which is why I’ve always kept this recipe a secret until now.”
Has it changed over the years? “The only thing that has changed over the years is that I’ve added a bit more cheese (one of my weaknesses).”
Time to prepare? About 30 minutes.
Special instructions: “For perfection, pair with a Pinot Grigio or, my favorite, Orvieto Classico wine.”
Winter Shrimp Scampi
Ingredients
1 pound of medium-large shrimp (uncooked, de-shelled, and de-veined)
2 sticks of butter (don’t skimp on this … indulge.)
4-6 cloves of fresh garlic (crushed through a garlic press)
½ cup grated Parmesan cheese (plus another ¼ cup to top when dish goes into oven.)
2 tablespoons of fresh chives (chopped)
2 tablespoons of fresh parsley (chopped)
1/3 cup seasoned (Italian) bread crumbs
Angel Hair or Linguini pasta
French bread (sliced)
Lemon slices for garnish, and freshly ground pepper to taste
Directions
Cook Angel Hair or Linguini pasta according to box instructions.
Preheat oven to 400 degrees.
Combine half cup parmesan cheese, chives, parsley, and bread crumbs in a bowl and mix it up.
Melt butter with garlic in a large pan on the stove and stir.
Add shrimp and sauté until white in color on both sides (approximately 2 minutes).
Add the bowl of ingredients to the pan of shrimp, garlic and butter, and gently mix together.
Transfer to a shallow baking dish and top with a quarter cup of Parmesan cheese.
Place in oven (400 degrees) and heat until bubbly for about 5 minutes.
You can also toast up the French bread at this time in the oven as well, just keep an eye on it.
Serve over pasta and garnish with lemon slices and freshly ground pepper to taste.
Serve with French bread.
Serves 4-6 people (depending how much pasta you use).
Share your recipes at corneliustoday@gmail.com
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