Shrimp In Champagne Sauce With Pasta Recipes
SHRIMP IN CHAMPAGNE SAUCE WITH PASTA RECIPE
When it comes to pasta, the possibilities are endless. Spruce up your date nights with this lovely shrimp pasta in champagne sauce.
Provided by Recipes.net Team
Categories Pasta Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- In a medium saucepan, sauté mushrooms in hot olive oil over medium-high heat.
- Cook just long enough to release mushroom juices and let them evaporate. Remove mushrooms and set aside.
- In same saucepan, combine shrimp, champagne and garlic pepper seasoning.
- Simmer over high heat. When the liquid just boils, shrimp are done.
- Remove shrimp from cooking liquid with a slotted spoon immediately. Set shrimp aside.
- Add chopped shallots and tomatoes to cooking liquid.
- Boil over high heat for approximately 8 minutes or until liquid is reduced to about ½ cup.
- 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.
- Taste and add more seasoning if needed.
- In a large bowl toss your hot pasta with your remaining cream and parsley and mix well. Pour shrimp and champagne sauce into your pasta.
- Serve with more parsley and top with parmesan if desired.
Nutrition Facts : Calories 333.00kcal, Carbohydrate 32.00g, Cholesterol 45.00mg, Fat 17.00g, Fiber 2.00g, Protein 7.00g, SaturatedFat 10.00g, ServingSize 6.00 people, Sodium 20.00mg, Sugar 3.00g, UnsaturatedFat 5.00g
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
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