White wine reccomendations?

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Hi there!

I've been learning how to make various pasta dishes over the past couple of months. Recently, I've been looking into using wines in the sauces, but I have no idea where to start. I found a relatively easy-looking shrimp fettucine recipe that calls for white wine and would like to try it in the near future (listed below the question).

I did some research and found that pinot grigio and sauvignon blanc are generally the best types of wines to use. I was wondering if anyone has any reccomendations as to what I should get? I'm open to hearing about anything you might use, even if it's not pinot grigio or sauv. blanc :)

Thanks in advance!

The recipe:

FOR THE PASTA:

  • ½ lb. (8 oz.) fettuccine
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. all purpose flour
  • ½ cup dry white wine
  • 1 cup milk (I used 1%)
  • salt and pepper to taste
  • ¾ cup parmesan cheese
  • ¼ cup fresh parsley, chopped, for garnish

FOR THE SHRIMP:

  • ½ lb. medium-sized shrimp, peeled and deveined
  • 1 Tbsp. olive oil
  • 1 clove garlic, minced
  • salt and pepper to taste

INSTRUCTIONS

FOR THE PASTA:

  1. Cook fettuccine in very salty water until al dente. Drain, set aside, and return empty pot to the stove.
  2. Melt butter in pot over medium heat.
  3. When butter is melted, whisk in flour to form a roux. Cook for 1 minute.
  4. Slowly add white wine to roux, whisking constantly to incorporate. The mixture will thicken pretty quickly - just keep whisking!
  5. Add milk to mixture and whisk to combine. Bring mixture to a low simmer, whisking frequently, then remove from heat and stir in salt, pepper, and cheese. Stir until cheese has melted and you have a smooth sauce.

FOR THE SHRIMP:

  1. Heat oil in a medium-sized skillet until shimmering. Add garlic, shrimp, salt and pepper and stir to combine. Cook, stirring occasionally, until shrimp is pink and cooked through. Shrimp quicks very quickly, so keep an eye on it - they shouldn't take more than 5 or 6 minutes!

TO ASSEMBLE:

  1. Add cooked pasta and shrimp to sauce pot and toss to combine. Top with fresh chopped parsley for garnish and serve immediately.
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