SHRIMP, CRAWFISH AND CAVATELLI PASTA

Ingredients:
6 Jumbo Louisiana shrimp with head
1/2 lb. Louisiana crawfish
1 lb. cavatelli pasta
1 can diced tomatoes
3 Tbsp. diced chorizo sausage
8 kalamata olives
1 Tbsp. diced shallots
2 quartered artichokes
1/2 cup white wine
1 - 1/2 cup shrimp stock (can be purchased at Martin Wine Cellar)
1 Tbsp. fresh oregano
1 tsp. saffron threads
1/4 cup extra virgin olive oil
1/2 cup arugula pesto (any pesto can be substituted)
1 Tbsp. butter
2 ounces Manchego cheese
salt and pepper to taste

Chef: Shawn Whalen, Martin Wine Cellar

Heat saute pan. Add oil, shrimp, chorizo, olives, shallots, and artichokes. Toss around for a minute and remove shrimp. Deglaze with the white wine, reduce by one third. Add the tomato, shrimp stock, oregano and saffron. Bring to simmer, add in the pasta and simmer again for one minute; add shrimp and crawfish and heat through. Finish with butter and season to taste. Pour pasta into a bowl and drizzle with the arugula pesto. Add shaved Manchego cheese.
"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce."

Wines recommended for these dishes are a 2001 Bodegas Vina Mein and 2000 Chateau Gardut Bordeaux.