MEDFORD, Ore. -- NewsWatch 12's Gio Insignares is 'In the Kitchen' with Dustin Myers from The Vine for a look at a shrimp and blueberry pasta.
Start with seasoning some shrimp, then cooking it directly on a pan until crunchy (make sure not to overcook them) – (best way to tell shrimp is good is just to touch it, and look for a little bit of firmness)
Then take your blueberries (the amount is up to you… could be a small or large bowl) and place them onto the pan
Add Carpano bianco (dry vermouth) and let it sit for a moment
As that sits, place your pasta (dealer’s choice) into boiling water and cook
Check back on the blueberries and make sure they are broken (otherwise, you risk having exploding boiling fruit in your dish)
Add about a cup of milk (dealer’s choice) and basil to the pan of blueberries, bringing things to a simmer
From here, evaporate all of the water out of the milk, moving things around the pan and waiting until this process is done
Transfer pasta into the pan and combine both
Serve onto plate, add some mint or more shrimp on top for added flavor
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