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Vin de Savoie and Seafood Pasta with Lemon Butter Sauce #winePW

This month at #winePW (wine pairing weekend) we are off to Savoie in France.  France is on my bucket list and the more I learn about wine, the more it moves up to the top of my list.  Let's explore the Vin de Savoie (sav wa)  and the yummy food I made to go with it.

This month, Jill of L'Occasion invited us to visit the Savoie area of France. Read her invitation post to learn more.  This group gathers on Twitter (using #WinePW and #vindesavoie) to discuss the wines of the area, share which one we chose and the food that we paired with our wine. We would love for you to join us. We begin at 11 AM ET. You can see all the participants and their offerings at the bottom of this post.

Savoie is located on the east side of France, in the French Alps.  It is famous for its cows and cheeses (Beaufort, gruyere) and fruit production, (grapes, apples, pears.)  Tourism is the number one source of their economy but the area is diverse.  The landscape is alpine (think Sound of Music!) with lakes and mountains. 

Photo credit: Vin de Savoi
My bucket list items for this area include sightseeing and nature walks (Vanoise National Park,) visiting vineyards and wine tastings, spa treatments and a visit to Chambery. This is more than a day trip from Paris, so I am still figuring out the logistics.  Any suggestions?

The wine I found that I wanted to try is this Domaine Labbe Abymes Vin de Savoie.  The wine is made with 100% Jacquere, a varietal that grows especially well in the Savoie region of the French Alps. The soil is mostly limestone and clay with large stones, from years of avalanches. Labbe and his team control yields by strategically de-budding vines in the spring. This labor-intensive practice is rare to find at this price point. Grass grows in the rows between the vines to fertilize and oxygenate the soil - this practice also forces the vines’ root systems to go deeper for nourishment and soak up the terroir of the subsoil. Non-oak wine-making preserves both varietal typicity and freshness, and indigenous yeasts are used in fermentation.

We tasted and loved the freshness of this white. It is a clean and dry wine, perfect for summer sipping.  We chose it in the middle of winter because of our seafood and lemon dish.  The sauce for this dish is lightly lemon. With this dish, the wine fully opened the lemon in the sauce. It was an incredibly delicious dish and the wine was the perfect pairing.

Participants Include:

Note: Many of the writers in this group received samples from Vin de Savoie. Follow them on Facebook here. We also received a review copy of Alpine Cooking by Meredith Erickson and some of the recipes from that book may be explored!

Yield: 4

Seafood and Pasta with Lemon Butter Sauce

Seafood and Pasta with Lemon Butter Sauce

A delicious and simple dish that highlights the seafood.
prep time: 7 Mcook time: 20 Mtotal time: 27 M


  • pasta of choice, 1 lb
  • 1 medium onion, chopped
  • 4 oz butter
  • 1/3 c olive oil
  • 1 lb raw shrimp, peeled and deveined
  • 1/2 lb small raw scallops (or large cut in half)
  • 2 Tbsp minced lemon zest
  • 1/4 c lemon juice
  • 1/4 c white wine
  • ·salt and pepper to taste
  • 1/4 c toasted pine nuts (or pinole nuts)
  • ·grated romano or parmesan cheese, to taste


How to cook Seafood and Pasta with Lemon Butter Sauce

  1. Cook pasta in salted water till it's al dente. 
  2. Saute onions in butter and olive oil on medium-high heat until tender. 
  3. Add shrimp and scallops and saute until shrimp just starts to turn pink and is almost done, but not quite. 
  4. Add lemon zest, lemon juice, white wine, salt, and pepper and cook for a few more minutes till bubbly and seafood is done.
  5. Pour lemon butter sauce over drained (NOT RINSED) pasta and toss with grated cheese and pine nuts. 
  6. Serve and enjoy amazing seafood pasta.


Aldi's market has its frozen seafood blend of peeled raw shrimp, scallops, and calamari that I normally use. If you can find a combo bag of shellfish like this at your local market it is both super delicious and easy, just defrost and pour in.
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Would you like to comment?

  1. Is it wrong that I want a bowl of that for breakfast?!? Not the wine pairing...just the pasta. Thanks for sharing, Terri.

  2. From your description, I can taste this luscious dish and pairing. I prepared seared scallops for my Savoie Apremont and that blended seamlessly as well.

  3. I'm usually not a huge fan of seafood, but I convinced my husband to try this recipe and I loved it! Thank you for sharing it ��

    1. EEK! I am so glad you liked it. I am so excited.

  4. So glad you were able to find the wine and join us this month Terri. Love the pasta.

  5. I hope you get the opportunity to visit the region. If you do, you might want to visit the thermal baths in Aix-les-Bains, very fun and so European!

  6. Somehow this bowl of pasta seems light and decadent all at the same time -- sounds delicious! At I'm sure it was a fantastic pairing with the crisp Domaine Labbe Abymes Vin de Savoie. I don hope you get to go -- it looks so lovely!

  7. This food looks ultimately incredible. As a vegetarian, my mouth is even watering. I would love to try this recipe with vegan seafood. You have a lot of incredible food posts. I feel like I found heaven on the world wide web.

  8. This looks absolutely delicous! I'd totally love to gobble this right up. I love seafood, a lot.

  9. Kristine Nicole Alessandra8:22 PM

    Perfect for Monday dinner. Everyone in my family thinks Mondays are blah days. This dish is going to make them think otherwise! Thank you for the recipe. I have to get a bottle of that wine too.

  10. This looks absolutly amazing!
    I would love to visit a place like this, to explore the wine countries :)

  11. This looks amazing! I like having some different ideas for pasta, not the same old pasta with marinara.

  12. That recipe looks so good and the best pairing with that wine for sure, yummy, need to make this for my husband soon

  13. Honestly, you had me at cheese and pasta. :) This looks delicious to me.

  14. My kind of a pasta dish, can't go wrong with any seafood dish.

  15. I haven't been to Savoie area of France! It looks so serene and beautiful. I hope to visit soon! I love your recipe too!

  16. I love a good seafood pasta! This would make for a good Vday dinner!


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