Recipe by Michael C. Moscato, Columbus, Ohio
First place, Ohio Wines – Love at 1st Sip (Entrée or Side Dish), 2017
Baking temperature: Crock Pot on Low
Baking time: 2 hours
Yield: 6-8 servings
Ingredients
- 1 ½ lb. prepared pasta noodles
- 2 c milk
- 12 oz. sour cream
- 8 oz. cream cheese
- 1 T garlic powder
- 1 T white ground pepper
- 2 T onion powder
- 1 ½ c Black Sheep Vineyard Wild Mustang White Wine
- 3 c medium cooked shrimp
- ¼ c fresh squeezed lemon juice
- 2 c fresh spinach
Instructions
- Place the prepared pasta in a 7 quart crock pot
- In a medium mixing bowl add milk, sour cream, cream cheese, garlic powder, ground pepper, onion powder and wine
- Using an electric hand mixer, mix until well blended
- Pour wine mixture over the pasta. Add the shrimp and fold together until evenly placed through the pasta
- Place crock pot on low heat and allow to cook for two hours
- Turn off the heat and remove lid and add lemon juice. Fold in the spinach. Serve