Shrimp in Champagne Sauce with Pasta
Submitted by pepgen
Elegant shrimp poached in champagne, then tossed with sautéed mushrooms, shallots, and tomatoes in a reduced cream sauce over angel hair pasta. This luxurious 40-minute dinner is worthy of a special occasion.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minPop open that bottle of bubbly, because half of it goes straight into the pan.
Shrimp poach gently in champagne until just pink, then get pulled out while shallots and diced plum tomatoes simmer in the cooking liquid until it reduces into something concentrated and golden. Heavy cream goes in, the sauce thickens, and the shrimp and sautéed mushrooms return for a final warm embrace.
Toss parsley-flecked angel hair with a touch of cream, pile it on plates, and spoon that glorious champagne sauce right over the top. Date night, sorted.
Kitchen Tips
- Pull the shrimp out the instant the liquid begins to simmer; they cook in just seconds and will turn rubbery if left too long
- A dry champagne or Brut sparkling wine works best here; sweeter varieties can make the sauce cloying
- Sauté the mushrooms until their liquid evaporates completely so they stay firm and don’t water down the sauce
- Drink the other half of the bottle while you cook. Chef’s privilege.
Ingredients
Directions
Sauté mushrooms in medium saucepan 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 salt.
Over high heat, heat to simmer. When 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 until liquid is reduced to about ½ cup, approximately 8 minutes.
When liquid is reduced, add ¾ cup heavy cream and boil 1 to 2 minutes, til slightly thickened and reduced.
Add shrimp and mushrooms to sauce; heat through.
Taste and add more salt and pepper if needed.
Meanwhile cook pasta according to directions on package.
Drain thoroughly and return to cooking pot. Toss with remaining ¼ cup cream and parsley.
To serve, divide pasta among four plates.
Spoon shrimp and sauce over pasta.
Makes 4 servings.
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