Champagne Shrimp Pasta
Delicious, Flexible, Easy
Real Restaurant Seafood-Pasta Recipe
This Champagne Shrimp
Pasta has become a regular feature on the restaurant menu on special days,
such as Valentine's Day and Mother's Day and New Year's Eve.
Restaurant guests have requested this elegant shrimp pasta
recipe many, many times.
It is delicious and then they are surprised to
find out how easy it is to prepare.
With a champagne-cream sauce, this makes for a great
romantic dinner anytime of the year, especially on Valentine's Day. You'll have
enough champagne left over, you and a loved one can toast to each other’s love
and health in candle light.
I discovered this recipe years ago and have tweaked it
several times since.
The champagne mingles nicely with the cream to create a
wonderful sauce. Using minced shallots provides a touch of onion-garlic flavor.
You can add a little minced garlic to give it some extra
"zip," if you want. And sometimes I use basil in place of the
Champagne Shrimp Pasta
Real Restaurant Dinner Recipe
Preparation time: 20 minutes. Serves 2
Ingredients (For Cooking
- 4 ounces (1/4 pound) angel hair pasta or linguine or fettuccine
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon salt
- 1 1/2 teaspoons extra virgin olive oil
- 1/2 cup sliced fresh mushrooms (optional)
- 1/2 pound medium sized shrimp (prawns), peeled and
- 3/4 cup champagne
- 1/4 teaspoon salt (or to taste)
tablespoon minced shallots (an important ingredient - see note below)
Note: Shallots are not really onions and should not
be confused with green onions or scallions. They have a mild taste combining
the flavors of sweet onion and mild garlic.
- 1 small tomato, skinned, seeded and diced
To peel the tomato, place in boiling water until the skin begins to pop. Remove the tomato with a slotted spoon and let it cool. Cut the tomato into quarters and remove the seeds with a small spoon.|
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 1/2 tablespoons fresh chopped parsley
- Parmesan cheese, freshly grated
Have all ingredients measured and vegetables prepared before
beginning. I like to cook the pasta ahead of time in which case it needs to be
tossed with a small amount of olive oil to prevent it from sticking together.
- Cook the pasta according to package directions or
until al dente (still firm), adding the teaspoon of olive oil and 1/2 teaspoon
of salt to the boiling water and then drain in a colander
- Heat 1 1/2 teaspoons of olive oil over medium-high
heat in a large sauté pan or frying pan
- Add mushrooms (if using), cooking and stirring the
mushrooms until they are tender
- Remove the mushrooms from pan and set them aside
- In the same pan, combine the shrimp, the champagne
and salt in the frying pan and cook over high heat
- As the liquid just begins to boil, remove the
shrimp from the pan using a slotted spoon
- Add the minced shallots and chopped tomato to the
champagne and boil until liquid is reduced to about one third ( 1/4 cup )
- Add the cream and pasta and cook until slightly
- Add the shrimp, parsley and mushrooms to the pan
and cook until thoroughly heated
- If pasta starts to get dry, add a little more
- Adjust seasonings to taste
- Pour into pasta bowls and garnish with freshly
grated Parmesan cheese
Before serving this wonderful dinner, prepare a delicious salad. Also, the restaurant guests and I like to have a slice of garlic bread with this meal.
Enjoy your Champagne Shrimp Pasta and the company of those you share it
“Anyway, like I was sayin', shrimp is the fruit of the sea.
You can barbecue it, boil it, broil it, bake it, saute it.
Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan
fried, deep fried, stir-fried.
There's pineapple shrimp, lemon shrimp, coconut shrimp,
pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes,
shrimp burger, shrimp sandwich.
That- that's about it.”
Bubba (Forrest Gump)