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Swedish Seafood Pasta


  • 2 T. butter
  • 1/4 cup fennel bulb, chopped finely
  • 2 cups oaked Chardonnay (Bogle is good!)
  • 3/4 cup seafood stock (or crawfish stock, if you have it)
  • 3/4 cup heavy cream
  • 2 tsp. turmeric
  • 2 cups shrimp
  • 1 cup scallops
  • 1 pkg pasta, cooked and drained (linguine or spaghetti, preferred)
  • Salt & pepper, to taste

Cooking Instructions:

  • Heat butter over medium high heat until melted then add the fennel. Allow it to sweat a few minutes, stirring occasionally.
  • Pour in the wine and stock. Let it boil for 10 minutes. Reduce heat. Carefully add the cream, stirring to incorporate. Add the turmeric, salt and pepper to taste.
  • Just before serving, add the seafood, cooking quickly.
  • Pour over the pasta and serve with a salad and the rest of the Chardonnay. Enjoy!

Recipe Notes

This recipe is courtesy of Gunnar Nordgren of Divine Wine in Stockholm, Sweden.

Suggested Wine Pairing

Bogle Chardonnay

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