This luxurious weeknight dinner features tender shrimp in a rich, bubbly champagne cream sauce. Sautéed mushrooms and diced plum tomatoes add earthy depth and freshness. Served over al dente angel hair pasta, it comes together in under 40 minutes, making it perfect for date nights or impressing guests without hours of prep.
Shrimp In Champagne Sauce With Pasta
Description
This luxurious weeknight dinner features tender shrimp in a rich, bubbly champagne cream sauce. Sautéed mushrooms and diced plum tomatoes add earthy depth and freshness. Served over al dente angel hair pasta, it comes together in under 40 minutes, making it perfect for date nights or impressing guests without hours of prep.Ingredients
Directions
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Bring a large pot of salted water to a boil for the pasta.
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Heat olive oil in a medium saucepan or skillet over medium-high heat.
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Add sliced mushrooms and sauté until they release their juices and the liquid evaporates, about 3-4 minutes.
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Remove mushrooms from the pan with a slotted spoon and set aside on a plate.
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In the same pan, add the shrimp, champagne, and salt.
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Increase heat to high and bring the liquid to a simmer.
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Cook shrimp just until they turn pink and opaque, about 2-3 minutes. Do not overcook.
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Remove shrimp from the pan using a slotted spoon and set aside with the mushrooms.
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Add minced shallots and diced tomatoes to the remaining cooking liquid in the pan.
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Boil over high heat, stirring occasionally, until the liquid reduces to about 1/2 cup, approximately 8 minutes.
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Reduce heat to medium and stir in 3/4 cup of the heavy cream.
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Simmer the sauce for 1 to 2 minutes until it thickens slightly.
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Return the shrimp and mushrooms to the saucepan.
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Heat through for 1 minute, ensuring the shrimp are warm but not tough.
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Taste the sauce and add more salt or pepper if needed.
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Meanwhile, cook the angel hair pasta according to package directions until al dente.
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Drain the pasta thoroughly and return it to the hot cooking pot.
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Toss the pasta with the remaining 1/4 cup heavy cream and chopped parsley until well coated.
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Divide the pasta among four serving plates.
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Spoon the shrimp and champagne sauce over the pasta and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 639.5kcal
- % Daily Value *
- Total Fat 31.0g48%
- Saturated Fat 15.1g76%
- Cholesterol 281.7mg94%
- Sodium 2762.7mg116%
- Total Carbohydrate 36.0g12%
- Dietary Fiber 3.5g15%
- Sugars 6.4g
- Protein 54.7g110%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredient Substitution: If you prefer not to use champagne, you can substitute with dry white wine such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic version, use a mix of chicken broth and a splash of lemon juice for acidity.
Shallot Note: The recipe calls for minced shallots or scallions. Shallots provide a milder, sweeter onion flavor that pairs beautifully with champagne, but green onions work well for a fresher bite.
Pasta Tip: Angel hair pasta cooks very quickly, so keep a close eye on it to prevent it from becoming mushy. Reserve a small amount of pasta water if you need to thin out the sauce slightly.
Storage: This dish is best served fresh. If you must store leftovers, keep the sauce and pasta separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of cream or water to restore consistency.
Variation: Add a pinch of red pepper flakes to the sauce for a subtle kick of heat, or include spinach leaves in the last minute of cooking for added nutrition and color.
