CHAMPAGNE SHRIMP AND PASTA
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
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
ROASTED SHRIMP WITH CHAMPAGNE-SHALLOT SAUCE
Steps:
- Simmer Champagne and shallots until reduced to 1/2 cup, about 25 minutes. do ahead Sauce base can be made 2 days ahead. Cover; chill in pan.
- Combine 3 1/2 tablespoons oil, shrimp, 2 1/2 teaspoons thyme, and 1 3/4 teaspoons lemon peel in large bowl; sprinkle with salt and pepper. Toss. DO AHEAD Can be made 2 hours ahead; cover and chill, tossing occasionally.
- Position 1 rack in bottom third and 1 rack in top third of oven. Preheat to 450°F. Brush 2 heavy large rimmed baking sheets with oil. Arrange shrimp on sheets. Roast until opaque, 6 minutes.
- Meanwhile, bring sauce base to simmer; remove from heat. Whisk in butter in 4 additions. Whisk in remaining 1 teaspoon thyme and 1/2 teaspoon lemon peel. Season with salt.
- Arrange green beans on large platter; top with shrimp. Spoon some sauce over; sprinkle with parsley. Serve, passing remaining sauce separately.
SHRIMP WITH VEGETABLES
Colorful sweet pepper, zucchini and yellow summer squash team up with tender shrimp in this delightful main dish. "If you clean the shrimp and slice the vegetables the night before, it makes a quick weeknight meal," notes Beth Woodard of Jamestown, North Carolina. "It's my husband's favorite stir-fry."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.
Nutrition Facts : Calories 302 calories, Fat 10g fat (1g saturated fat), Cholesterol 259mg cholesterol, Sodium 862mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges
SHRIMP AND VEGETABLE SHEET PAN DINNER
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
- Roast in the preheated oven until vegetables are softened, about 15 minutes.
- While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
- Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 6.3 g, Cholesterol 172.6 mg, Fat 11.3 g, Fiber 1.7 g, Protein 20.1 g, SaturatedFat 1.7 g, Sodium 243.5 mg, Sugar 3.3 g
CHAMPAGNE SHRIMP AND PASTA
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
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.
CHAMPAGNE SHRIMP
Make and share this champagne shrimp recipe from Food.com.
Provided by chia2160
Categories Broil/Grill
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- for sauce: heat champagne, shallots, vinegar and peppercorns in a saucepan and boil until reduced to 1/4 cup, about 20 minutes, set aside. for marinade: combine champagne, oil, shallots, pepper and shrimp in a plastic bag and seal.
- marinate for 30-60 minutes heat oven to broil remove shrimp to a broiler pan that's been sprayed with non-stick spray, discard marinade broil shrimp 2 minutes per side, remove. rewarm sauce over medium heat, adding butter in bits and whisking until melted before adding more.
- season with salt and pepper if desired serve 4 shrimp per plate and spoon sauce around.
- sprinkle each plate with fresh herbs.
SHRIMP AND VEGETABLES WITH CHAMPAGNE
Provided by Bryan Miller And Pierre Franey
Categories dinner, main course
Time 20m
Yield Four servings
Number Of Ingredients 16
Steps:
- Place the shrimp shells in a saucepan with the wine and the water over medium-high heat, covered. Bring to a boil, then simmer for five minutes. Strain the liquid into a bowl (you should have about one-and-a-quarter cups) and discard the shells.
- In another pan, melt one tablespoon of butter in a saucepan over medium-high heat, then add the carrots, celery, onions and leeks. Stir well, then add salt and pepper, the bay leaf and thyme. Cook, covered, for about five minutes.
- Add the reserved shrimp stock to the vegetable combination. Taste for seasonings. Reduce the liquid over medium-high heat for five minutes.
- Add the shallots and Champagne (or white wine). Reduce by half over high heat. Add the cream and soft butter and stir to blend thoroughly. Add the shrimp, season with salt and pepper, stir over high heat for about one-and-a-half minutes, or until the shrimp become pink.
- Remove the bay leaves and thyme sprigs and serve, garnished with parsley sprigs.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 22 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 1089 milligrams, Sugar 6 grams, TransFat 1 gram
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