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My review
Champagne Shrimp and Pasta
TKF123
"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."
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Ingredients
30 m servings 608 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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
Per Serving: 608 calories; 29 g fat; 38.9 g carbohydrates; 31.5 g protein; 254 mg cholesterol; 459 mg sodium. Full nutrition
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Reviews
Read all reviews 450601 Ratings
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Most helpful positive review
4/29/2006
Incredible! I made this dish last night for my girlfriend who described it as orgasmic after only the first mouthful! I essentially followed the recipe, but altered it slightly as per one previo...
Most helpful critical review
3/4/2010
Sauce just never came together for me on this one -- I thought boiling champagne and cream seemed like a bad idea, as the golden rule of cooking with cream is generally not to boil it - especial...
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4/29/2006
Incredible! I made this dish last night for my girlfriend who described it as orgasmic after only the first mouthful! I essentially followed the recipe, but altered it slightly as per one previo...
1/28/2005
This was an incredible recipe but I did make just a few changes. First, I added 1/2 of a medium onion instead of shallots and I added 3 cloves of garlic for extra flavor. I cooked the onions, ga...
1/1/2006
I made this for new year's eve and it was the BEST dish I have ever made!! Definitely restaurant quality!! I did make a few changes...I used 1/2 lb. of shrimp & 1/2 lb. scallops, linguine rath...
6/3/2007
I made this recipe exactly as specified, and it will definitely be something I will use as a standby when I'm looking to impress. Not only were the flavors unbelievable, but the recipe itself i...
11/29/2004
This recipe was so yummy and rich with flavor. My husband said it tasted as good as Red Lobster. I cooked the mushrooms in butter and wine instead of oil for about 5 minutes then I added some ...
5/23/2003
Wow. Great stuff - and this relatively new cook was kept on his toes, especially since there was Ali's Amazing Bruschetta (also available on this website) to time out as well. I recommend you...
11/22/2002
cooked this tonight for my date, and it was soooo good!!! definitly a keeper. i added asparagus tips and artichoke hearts and doubled the sauce recipe. i used asti spumante, which gave it a g...