Search thousands of recipes reviewed by home cooks like you.

Champagne Shrimp and Pasta

Champagne Shrimp and Pasta

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
TKF123

TKF123

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

doctorsnafu
178

doctorsnafu

4/29/2006

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 previous reviewer. I sauteed swiss brown mushrooms in butter and olive oil then flamed them with a dash of brandy. Also added a teaspoon of garlic to the shallots and champagne. I used drained plum tomatoes instead of fresh, and added all the cream to the tomato sauce. I used a good champagne and it was worth the expense. Overall, probably the best pasta I have ever eaten, and I have eaten in michelin starred restaurants in Italy. The flavours are subtle, and the recipe does NOT need the garlic unless you definitely must have it. Not sure what difference using fresh tomatoes would make, but the drained canned tomatoes did not detract from the dish in my opinion. I will definitely be adding this recipe to my list of keepers. Outstanding.

DUDLEBUG02
112

DUDLEBUG02

1/28/2005

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, garlic, and mushrooms together in the olive oil also with a few tablespoons of butter and then followed the directions for the rest of the recipe. I will surely be making this recipe again and again... it was excellent!

CameronsMomma
105

CameronsMomma

1/1/2006

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 rather than angel hair, baby bella mushrooms and grape tomatoes. I used a really dry champagne (Freixenet Brut), which I think is important. I don't think the sauce would turn out very well if you used a sweet champagne. The flavor concentrates when you're cooking with alcohol, so you want to use a champagne you would drink from the glass. Since I used a dry champagne, the grape tomatoes gave it just the right amount of sweetness. I think next time I will add some lump crabmeat. YUM!! Can't wait to make this for company. We'll be making this for many years to come!

Similar recipes

ADVERTISEMENT