Best Champagne Shrimp And Pasta Recipes

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CHAMPAGNE SHRIMP AND PASTA



Champagne Shrimp and Pasta image

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.

Provided by TKF123

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 4

Number Of Ingredients 12

8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 ½ cups champagne
¼ teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 607.5 calories, Carbohydrate 38.9 g, Cholesterol 254 mg, Fat 29 g, Fiber 2.7 g, Protein 31.5 g, SaturatedFat 14.6 g, Sodium 459.1 mg, Sugar 3.2 g

CHAMPAGNE SHRIMP AND PASTA



Champagne Shrimp and Pasta image

I don't remember where I got this recipe, but it has been a favorite of my family's for a long time. I have adapted it to suit my preferences over time. Make sure you have your prep work done and your salad and bread ready as this comes together fairly quickly. I usually add a little more of champagne and cream so there is more sauce to sop up with the nice crusty bread. Hope you try and enjoy.

Provided by Barbara In Florida

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 lb medium shrimp, peeled and deveined
1 1/2 cups champagne (I use the cheaper bottle and have a mimosa with the rest while cooking)
1/2 teaspoon salt
2 tablespoons minced shallots (or green and white of green onions)
2 plum tomatoes, diced
1 cup heavy cream
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
1 large garlic clove, minced
1 tablespoon capers
salt & pepper
fresh grated parmesan cheese

Steps:

  • Bring large pot of lightly salted water to boil. Cook pasta in boiling water 6-8 minutes or until al dente. Drain.
  • While the pasta is cooking, heat olive oil over medium high heat in a large frying pan.
  • Cook and stir mushrooms in oil until tender. Remove from pan and set aside.
  • Combine shrimp, champagne and salt in frying pan, and cook over high heat. When liquid begins to boil, remove shrimp from pan.( just when shrimp begin to turn pink, you don't want to over cook them).
  • Add shallots, garlic and tomatoes to champagne, boil until liquid is reduced to about a 1/2 cup, 6-8 minutes (unless you have used more wine than recipe calls for).
  • Stir in 3/4 cup of heavy cream and boil until slightly thick.
  • Add shrimp, mushrooms and capers to sauce and heat through. Adjust seasonings to taste.
  • Toss hot cooked pasta with remaining 1/2 cup of cream and parsley.
  • Serve shrimp with sauce over pasta and top with fresh grated parmesan cheese.

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