Best Scampi Au Champagne Recipes

CHAMPAGNE SHRIMP RISOTTO

Champagne Shrimp Risotto image

Need a killer entrée that guests will rave about? Try restaurant-fare risotto with shrimp.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

1 lb uncooked medium shrimp in shells, thawed if frozen
2 tablespoons butter or margarine
1 medium onion, thinly sliced
1/2 cup brut champagne, dry white wine or Progresso™ chicken broth
1 1/2 cups uncooked Arborio or other short-grain white rice
2 cups Progresso™ chicken broth (from 32-oz carton), warmed
1 cup clam juice or water, warmed
2 cups chopped arugula, watercress or spinach
1/3 cup grated Parmesan cheese
1/2 teaspoon ground pepper
Chopped fresh parsley, if desired

Steps:

Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender. Reduce heat to medium. Add shrimp; cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; keep warm.
Add champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. In 4-cup glass measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy.
About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Sprinkle with parsley before serving.

Nutrition Facts : Calories 320, Carbohydrate 43 g, Cholesterol 125 mg, Fiber 1 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 1 g, TransFat 0 g

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

Ingredients

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

MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC

Marinated Shrimp with Champagne Beurre Blanc image

Categories Champagne Appetizer Broil Marinate Christmas New Year's Eve Shrimp Bon Appétit

Yield Makes 8 first-course servings

Number Of Ingredients 16

Ingredients

Sauce base
2 cups Champagne or other dry sparkling wine
1/3 cup finely chopped shallots
2 tablespoons Champagne vinegar or other white wine vinegar
1/4 teaspoon whole black peppercorns
Shrimp
1 cup Champagne or other dry sparkling wine
1/4 cup extra-virgin olive oil
3 tablespoons minced shallots
1/2 teaspoon freshly ground black pepper
24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley
Nonstick vegetable oil spray
1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces

Steps:

For sauce base:
Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.)
For shrimp:
Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.
Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.
Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper.
Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.