This elegant yet simple dish features plump medium shrimp tossed in a luxurious champagne and cream sauce, served over tender spaghetti. The sauce is built with sautéed mushrooms, fresh tomatoes, and a hint of garlic pepper seasoning, creating a savory and aromatic profile that pairs perfectly with the pasta. The use of Asti or Champagne adds a subtle sweetness and acidity that cuts through the richness of the heavy cream. Ideal for a romantic dinner or a special weekend meal, this recipe comes together quickly but tastes like it took hours. The combination of texturesâÂÂfrom the tender shrimp to the al dente pasta and soft mushroomsâÂÂmakes every bite satisfying. ItâÂÂs a sophisticated weeknight dinner that feels indulgent without being overly complicated to prepare.
Shrimp In Champagne Sauce With Pasta Ii
Description
This elegant yet simple dish features plump medium shrimp tossed in a luxurious champagne and cream sauce, served over tender spaghetti. The sauce is built with saut&# 195;©ed mushrooms, fresh tomatoes, and a hint of garlic pepper seasoning, creating a savory and aromatic profile that pairs perfectly with the pasta. The use of Asti or Champagne adds a subtle sweetness and acidity that cuts through the richness of the heavy cream. Ideal for a romantic dinner or a special weekend meal, this recipe comes together quickly but tastes like it took hours. The combination of texturesâÂÂfrom the tender shrimp to the al dente pasta and soft mushroomsâÂÂmakes every bite satisfying. ItâÂÂs a sophisticated weeknight dinner that feels indulgent without being overly complicated to prepare.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 and set aside on a plate.
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In the same pan, add shrimp, Champagne, and garlic pepper seasoning.
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Bring the liquid to a simmer over high heat.
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Cook shrimp just until they turn pink and opaque, being careful not to overcook, then remove with a slotted spoon and set aside.
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Add minced shallots and diced tomatoes to the remaining cooking liquid in the pan.
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Boil vigorously over high heat until the liquid reduces to about 1/2 cup, approximately 8 minutes.
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Reduce heat slightly and stir in 3/4 cup of the heavy cream.
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Simmer the sauce for 1 to 2 minutes until slightly thickened and reduced.
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Return the cooked shrimp and mushrooms to the sauce; heat through gently.
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Taste the sauce and adjust seasoning with salt and pepper if needed.
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Meanwhile, cook spaghetti in the boiling water 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 hot pasta with the remaining 1/4 cup heavy cream and chopped parsley until well coated.
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Divide the pasta between two plates.
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Spoon the shrimp and champagne sauce over the pasta.
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Garnish with grated parmesan cheese to taste before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1061.5kcal
- % Daily Value *
- Total Fat 60.0g93%
- Saturated Fat 30.0g150%
- Cholesterol 477.2mg160%
- Sodium 2903.1mg121%
- Total Carbohydrate 39.0g13%
- Dietary Fiber 3.6g15%
- Sugars 9.0g
- Protein 91.3g183%
* 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
Do not add parmesan cheese to the hot cream sauce while it is still in the pan, as the cheese may cause the sauce to break or become grainy. Instead, garnish each plate individually with parmesan just before serving.
If you do not have Champagne or Asti, you can substitute with a dry white wine such as Pinot Grigio or Sauvignon Blanc, though the flavor profile will be less sweet.
For a thicker sauce, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the cream reduction before adding the shrimp back in.
Shrimp cook very quickly. Watch them closely to avoid overcooking, which results in a rubbery texture. They are done as soon as they turn pink and curl into a C-shape.
Leftover sauce and shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat; the pasta is best served fresh.
