Champagne Shrimp and Pasta

Champagne Shrimp and Pasta

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"A friend of mine gave me this recipe, and it has become a family favorite. It is an elegant enough for company yet very simple to make, especially if you purchase shrimp that has already been peeled."

Ingredients

30 m {{adjustedServings}} servings 608 cals
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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 608 kcal
  • 30%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 254 mg
  • 85%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
  2. Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
  3. Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
  4. Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.
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Reviews

411
  1. 543 Ratings

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Incredible! I made this dish last night for my girlfriend who described it as orgasmic after only the first mouthful! I essentially followed the recipe, but altered it slightly as per one previo...

This was an incredible recipe but I did make just a few changes. First, I added 1/2 of a medium onion instead of shallots and I added 3 cloves of garlic for extra flavor. I cooked the onions, ga...

I made this for new year's eve and it was the BEST dish I have ever made!! Definitely restaurant quality!! I did make a few changes...I used 1/2 lb. of shrimp & 1/2 lb. scallops, linguine rath...