Champagne Shrimp and Pasta recipe
The bulk of the effort in this deliciously elegant dish is simply in waiting for the sauce to reduce; but it’s quite simple to prepare! Champagne and cream sauce over mushrooms, shrimp, and pasta—enough said. Makes 4 servings.
Ingredients:
8 ounces angel hair pasta
1 tablespoon extra-virgin olive oil
1 cup sliced fresh mushrooms
1 pound shrimp, peeled and deveined
2 cups champagne
¼ teaspoon salt
2 tablespoons minced shallots
1 cup heavy cream, divided
3 tablespoons chopped fresh parsley
Salt and pepper, to taste
Freshly grated Parmesan cheese
Directions:
Cook the pasta as directed on packaging; drain and set aside.
While pasta is cooking, heat oil over medium-high heat in a large skillet. Add mushrooms and cook until tender; remove and set aside.
Add shrimp, champagne, and salt to pan and bring to a boil; remove shrimp, add shallots to pan, and boil until liquid is reduced by half, about 8 minutes.
Stir in ¾ cup of cream and boil 2 minutes. Add mushrooms and shrimp back to sauce and cook until heated through.
Toss hot, cooked pasta with remaining ¼ cup of cream and parsley. Spoon the shrimp with sauce over pasta, season to taste, and top with Parmesan cheese.
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Reviews and Comments:
I make this lovely meal at least once a month. My friends beg me for it! I do add a few chopped tomatoes.
This was a great dish. I threw it together at the last second for my hubby and boys for Valentines day. They loved it. Great to keep a bottle of bubbly on hand.
Amazing taste! I added garlic with the shallots. Would definitely recommend!
The recipe was good. I would add some cheese and flour to the sauce with the heavy cream to help thicken. The sauce was a little soupy. Overall good taste though.
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Makes 4 servings.