Shrimp in Champagne Sauce with Pasta Recipe

This dish takes some effort to prepare but is the perfect touch for a romantic dinner for your special Valentine.

How To Make Shrimp in Champagne Sauce with Pasta

This shrimp pasta in champagne sauce will make those date nights at home extra fancy.

  • 1 cup mushrooms (sliced )
  • 1 tbsp olive oil
  • ¾ lb shrimp (shelled)
  • 1 ½ cup champagne
  • ½ tbsp garlic pepper seasoning
  • 2 tbsp shallots (or scallions , minced )
  • 1 large tomato (diced)
  • 1 cup heavy cream
  • ½ lb spaghetti (dried thin )
  • 3 tbsp parsley (chopped )
  • Parmesan cheese (grated )
  1. In a medium saucepan, sauté mushrooms in hot olive oil over medium-high heat.

  2. Cook just long enough to release mushroom juices and let them evaporate.
  3. Remove mushrooms and set aside.
  4. In same saucepan, combine shrimp, champagne and garlic pepper seasoning.
  5. Over high heat, heat to simmer.
  6. When liquid just boils, shrimp are done.
  7. Remove shrimp from cooking liquid with a slotted spoon immediately.
  8. Set shrimp aside.
  9. Add chopped shallots and tomatoes to cooking liquid.
  10. Boil over high heat for approximately 8 minutes or until liquid is reduced to about ½ cup.

  11. When liquid is reduced, add ¾ cup of heavy cream and boil for 1 to 2 minutes, until slightly thickened and reduced. Add shrimp and mushrooms to sauce; heat through.

  12. Taste and add more seasoning if needed.
  13. Meanwhile, cook pasta according to directions on package.

  14. Drain thoroughly and return to the cooking pot.

  15. Toss with remaining ¼ cup cream and parsley.

  16. To serve, divide pasta between two plates.
  17. Spoon shrimp and sauce over pasta.
  18. Garnish with Parmesan to taste.

How To Make Shrimp in Champagne Sauce with Pasta

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This shrimp pasta in champagne sauce will make those date nights at home extra fancy.

Preparation: 25 mins
Cooking: 30 mins
Total: 55 mins
Serves:

Ingredients

  • 1 cup mushrooms sliced
  • 1 tbsp olive oil
  • ¾ lb shrimp shelled
  • 1 ½ cup champagne
  • ½ tbsp garlic pepper seasoning
  • 2 tbsp shallots or scallions , minced
  • 1 large tomato diced
  • 1 cup heavy cream
  • ½ lb spaghetti dried thin
  • 3 tbsp parsley chopped
  • Parmesan cheese grated

Instructions

  1. In a medium saucepan, sauté mushrooms in hot olive oil over medium-high heat.

  2. Cook just long enough to release mushroom juices and let them evaporate.
  3. Remove mushrooms and set aside.
  4. In same saucepan, combine shrimp, champagne and garlic pepper seasoning.
  5. Over high heat, heat to simmer.
  6. When liquid just boils, shrimp are done.
  7. Remove shrimp from cooking liquid with a slotted spoon immediately.
  8. Set shrimp aside.
  9. Add chopped shallots and tomatoes to cooking liquid.
  10. Boil over high heat for approximately 8 minutes or until liquid is reduced to about ½ cup.

  11. When liquid is reduced, add ¾ cup of heavy cream and boil for 1 to 2 minutes, until slightly thickened and reduced. Add shrimp and mushrooms to sauce; heat through.

  12. Taste and add more seasoning if needed.
  13. Meanwhile, cook pasta according to directions on package.

  14. Drain thoroughly and return to the cooking pot.

  15. Toss with remaining ¼ cup cream and parsley.

  16. To serve, divide pasta between two plates.
  17. Spoon shrimp and sauce over pasta.
  18. Garnish with Parmesan to taste.

Nutrition

  • Calcium: 142mg
  • Calories: 403kcal
  • Carbohydrates: 34g
  • Cholesterol: 197mg
  • Fat: 19g
  • Fiber: 2g
  • Iron: 3mg
  • Potassium: 408mg
  • Protein: 19g
  • Saturated Fat: 10g
  • Sodium: 469mg
  • Sugar: 3g
  • Vitamin A: 1458IU
  • Vitamin C: 17mg
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