A few days ago, Morgan tried her hand at Italian cooking again by whipping up an extremely tasty shrimp scampi with linguini, coupled with bruschetta and saganaki for appetizers. Everything was absolutely delicious, especially the shrimp which was very tender. Saganaki is something I’ve only recently begun to enjoy; it is made by grilling or frying Halloumi, a Mediterranean cheese made from cow’s, sheep’s and goat’s milk, and tastes salty and very flavorful.

Shrimp scampi with linguini, bruschetta, and saganaki

We paired the meal with the Marqués de Cáceres Rioja Reserva 2001, a full-bodied, fruity but smoky wine from Spain that was extremely smooth on the palate and coupled very well with the strong flavors of the dish.