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.
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.
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 previous reviewer. I sauteed swiss brown mushrooms in butter and olive oil then flamed them with a dash of brandy. Also added a teaspoon of garlic to the shallots and champagne. I used drained plum tomatoes instead of fresh, and added all the cream to the tomato sauce. I used a good champagne and it was worth the expense. Overall, probably the best pasta I have ever eaten, and I have eaten in michelin starred restaurants in Italy. The flavours are subtle, and the recipe does NOT need the garlic unless you definitely must have it. Not sure what difference using fresh tomatoes would make, but the drained canned tomatoes did not detract from the dish in my opinion. I will definitely be adding this recipe to my list of keepers. Outstanding.Read More
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 - especially in conjunction with a thinner liquid - and it was,... perhaps I should have reduced the champagne further as the sauce just broke apart.Read More
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 previous reviewer. I sauteed swiss brown mushrooms in butter and olive oil then flamed them with a dash of brandy. Also added a teaspoon of garlic to the shallots and champagne. I used drained plum tomatoes instead of fresh, and added all the cream to the tomato sauce. I used a good champagne and it was worth the expense. Overall, probably the best pasta I have ever eaten, and I have eaten in michelin starred restaurants in Italy. The flavours are subtle, and the recipe does NOT need the garlic unless you definitely must have it. Not sure what difference using fresh tomatoes would make, but the drained canned tomatoes did not detract from the dish in my opinion. I will definitely be adding this recipe to my list of keepers. Outstanding.
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 rather than angel hair, baby bella mushrooms and grape tomatoes. I used a really dry champagne (Freixenet Brut), which I think is important. I don't think the sauce would turn out very well if you used a sweet champagne. The flavor concentrates when you're cooking with alcohol, so you want to use a champagne you would drink from the glass. Since I used a dry champagne, the grape tomatoes gave it just the right amount of sweetness. I think next time I will add some lump crabmeat. YUM!! Can't wait to make this for company. We'll be making this for many years to come!
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, garlic, and mushrooms together in the olive oil also with a few tablespoons of butter and then followed the directions for the rest of the recipe. I will surely be making this recipe again and again... it was excellent!
This is an excellent recipe.....as is.
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 is well-written and easy to follow. Great for a romantic dinner. ***Just a follow-up: I tried to double this recipe and it ended up taking a LOT longer to reduce the sauce. Add extra time if you plan to do this.
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 Brandy and let her fire up to get the mushroomy taste out. When I cooked the tomatoes and minced shallots I mixed in about two little spoons of minced garlic. I thought it would appear too Garlicy, but it was fine. Instead of Champagne, I used a nice Chardonnay that really complimented the dish and added a dash of a sweet white wine but not much. Hubby doesn't like sweet stuff. I cooked the shallots, Garlic and Tomatoes about 12 minutes instead of 8. It seemed to come out really thick and not thin like everyone else said. Instead of plum tomatoes I bought a can of diced tomatoes and used about 3/4 of the can and it still came out beautifully. At the end I used all of the cream on the stove together. I didn't put any cream on the pasta before hand. I also used Basil instead of Parsley. Thanks Tricia Flasck, for the beautiful elegant dinner. It is all well worth making.
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 read the recipe a couple of times before beginning. There are a couple of critical junctures where one must be absolutely ready to move to the next step. Have your ingredients measured and waiting in the wings. Then like me, you won't frantically be running your finger up and down the ingredient list looking for the right amount of this or that! Sheesh, it was all worth it because the recipe was exceptional, but man oh man - it sure became hectic a couple of times. My wife and son both loved it. My son said it was one of the best meals I have ever made (I chose to take that as a compliment)!
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 great sweet taste. next time, ill use shrimp that has already been peeled to save time.
What a delicious and different way to make shrimp. impressive for guests... I didn't have any champagne on hand, so I substituted with white wine, but lessened the quantity to 1/2 - 3-4 cups since wine and especially homemade wine is stronger. I also like to let it simmer on the lowest setting for about 10-15 minutes to combine all the wonderful tastes.
Very, very good. I used an extra dry brut champagne, and it's still on the sweet side (which my bf and I liked but maybe others might not). Made the recipe as written, and I have the following comments: 1.) Try it once without garlic before adding the 1, 2, or 3 cloves that some have suggested. I thought the shallots added ample but subtle flavor to the rather delicate sauce. If you can't get shallots, THEN I think some finely minced sweet onion and a couple of garlic cloves would be an acceptable substitute. 2.) You don't want the shrimp to be fully cooked when you pull them out of the champagne in step 3 - they'll keep cooking as they rest, and they'll cook even more when you throw them back in the hot sauce...they don't take much! Mine were pink on the edges but not totally opaque when I took them out, and they were definitely done by the time we sat down to eat. 3.) I used fresh angel hair pasta (refrigerated section of grocery store), and we really liked the lighter, softer consistency of the pasta with the sauce. It also seemed like the fresh pasta held onto the sauce better than dried pasta might. Plus, fresh only takes about 60 seconds to cook, so it made it very easy to plate everything at once when the sauce was done.
Great Recipe, everone loved it. Recommend doubling the amount of sauce - it's that good!
This is a superb recipe. I used Brut champagne, doubled the mushrooms and added some minced garlic. One of the best shrimp dishes I have made at home!
Really good. Nice fresh flavors with a hint of sweetness (probably from the tomatoes and champagne) and herbs. I did add a bit of minced garlic and crushed red peppers to the pan with the mushrooms to enhance the flavor, because my family loves robust and spicy flavors. This was good. I think next time I will try it with chicken.
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 - especially in conjunction with a thinner liquid - and it was,... perhaps I should have reduced the champagne further as the sauce just broke apart.
This is so good and so easy! Def. will be added to my favorite recipes book! I used diced canned petite tomatoes and that worked perfectly
Incredible!! This was absolutely amazing. I made this for me and my husbands "date night" at home, and I couldn't have picked a better meal. I used a brut champagne for my dish, which is the least sweet of the champagnes, and for me it was absolutely perfect. My husband was going on and on about how great it was. I served this with a spinach salad, and we drank the rest of the champagne with the meal(bonus!) Definitely a keeper!
It's crazy how good this is- it reminds me of bisque meets pasta. I made mine without mushrooms, because that's how I've had it 4 other times :) Since I didn't use the mushrooms, I left out the olive oil too. I also subbed dried parsley for the fresh. Totally amazing. Restaurant quality and very impressive for company. Worth every calorie- don't try to cut them!!
This was amazing! I made this for my anniversary and it was so elegant, but not hard to make, and so delicious! I used small shrimp because it didnt have the tail still on it. It did have a lot of shrimp though, by using a pound. When I make this again, (which I will!) I will probably double all the other ingredients but only use a pound of shrimp. I made this with a Double Tomato Bruschetta recipe I also found on here, and drank Moscata wine with it.
I have never written a review before, but after making this for dinner tonight, I was moved to write a review. I prepared the dish as written (with the exception of mushrooms since I didn't have any) and it was absolutely tasty. Thanks for sharing such a great simple but very delicious recipe.
This is a simple recipe and takes little time. Useing a white wine works just as well.
This was epic! Thanks!
Followed the recipe to a 'T' and it was absolutely DELICIOUS! Definitely a keeper!
YUM! I don't usually eat shrimp- I got small frozen ones, but this was great. My boyfriend was raving about it after the 1st bite and said "Baby, this is really good- seriously. You HAVE to make this again!" I also used dried herbs & seasoning. Also, I thought it was just fine with the $5 bottle of champange!!
This was great! I doubled everything except the shrimp for a friends-dropped-in dinner, and it was the perfect quanity for six. I put the shrimp in the champagne while I chopped everything else, and the bubbles brought stray pieces of shell & tail to the top, so I could pick them out easily. I used grape tomatoes and added some ground white pepper towards the end. Very elegant and tasty!
This is better than good. I bought cheap champagne 'cause all champagne tastes raunchy to me; stumbled through the 2 cups heavy cream called for in the ingredients list with recipe instructions for only 1 cup (used both cups and thickened the sauce so the shrimp weren't overdone); served it up to babies and grandpas and everyone in between. This is one keeper of a recipe! By the way.. it has a lovely presentation.. so is great for company. Thanks! Oh yeah.. something else: I was at the grocery store buying the ingredients at 5:30pm (after long day at work), got home at 6:00pm, had dinner on the table by 6:45pm. Easy.. and fast!
Loved it! I did add a bit of flour to thicken the sauce at the end and some "old bay seasoning" when I added the champagne but this recipe was right on the money and worth taking the time to prepare as it was a wonderful meal for my family. Thank you for being so kind as to share it.
This is very good and the consistency was good. My husband thought it is definately restaurant quality. I liked it, but it a mild dish....not bursting with flavor. I used the cheapest champagne I could find, Brut for 5.99, and it was great. I will probably make this again, and maybe add some garlic and serve asparagus on the side.
This recipe was incredible. I made it wondering what it would taste like with the champage. I added fresh garlic and fresh basil. People raved about this at work. Highly recommend if you want to impress someone.
so so good. I followed recipe as is but added red pepper flakes just before stirring cream in. I also minced my shallot with garlic. Thank you for a wonderful recipe.
This recipe is amazing, I made it for my husband and myself and I couldn't fault it or add anything to it to make it any better it was perfect. I am thinking of trying it with chicken next time as Shrimp is so expensive in the uk. AMAZING! I might make it again tonight! x
WONDERFUL DISH! Made this last night and realized I didn't have heavy cream. I used fat free half & half (all I had on hand) and expected it to hurt the taste of this dish - but it was amazing! This is definitely a rich and elegant dish that perfectly complements shrimp and pasta! Thank you!
This is restaraunt quality. Want to impress dinner guests? This is the recipe. I did change a few things by adding fresh spinach to the pasta and parsley when I tossed it with the cream. I also added artichoke hearts when I added the shrimp back to the sauce and thickened the sauce slightly with corn starch. MY boyfriend could not stop eating it. We literally licked the sauce out of the pan! This is one of the best recipes I have ever made in my kitchen! I can't wait to make it again.
Very good! But have to be in a seafoody mood
This recipe is excellent as is, but I think I'll take some of the others advice the next time I make it. Definitely double the sauce, mushrooms and tomatoes. I did add 2 cloves of garlic while cooking mushrooms which added flavor. To cut down on the 'sweetness' described by some others, I used a dry white wine. The finished product was amazing. Can't wait to make it again!!!
Well, this is ust ridiculous. Aside from leaving out mushrooms and using pappardelle pasta, I made as is. There is no need to modify this recipe because it is *perfect*, and surprisingly simple to make.
My family and friends loved this dish! It's a great recipe if you want to impress without the hassle.
Awesome! So much so we are making it twice the one week LOL! I added garlic to the shallots and some red bell pepper very finely chopped. I used regular old Brut champagne and good Al Dente fettucine. My husband loved it! Making it again tonight and just came on to print out the recipe ;)
AMAZING!!! I have made countless recipes from this site but this is the first time I felt compelled to rate one- must try! So easy!!
My husband and I have made this dish twice now and have loved it every time. This recipe is our "overnight getaway from the kids" treat! The first time, our store was out of shallots so we used green onions. The second time, we made it exactly according to the recipe. Prefer with shallots, but onion works in a pinch. We prefer a sweeter champagne to drink and since this recipe leaves at least two or more glasses in the bottle, that's what we use. Gives the pasta dish a rather sweet taste, yet we really enjoy it. While he does the cooking, I'm in charge of all the chopping. Last time, we had leftovers and ate them the next night with grilled steak and green salad. Couldn't have had a better meal at a restaurant!
This is the best thing i have ever cooked. I did take the advice of the other raters and cooked the mushrooms in butter and then fire them with brandy. I used a dry champagne and grape tomatoes. I added a little garlic, but i don't think i will next time. Also i accidently put the whole cup of heavy cream in. It didn't ruin it but next time i will make sure to have it measured out into 1/4 cup and 3/4 cups. Overall this recipe rocks.
Mixed this up a bit to make more budget-friendly -- I used penne instead of angel hair, no mushrooms, canned tomatoes instead of fresh, garlic instead of shallots, and subbed chardonnay for champagne. Used ~1/2 c cream, 1/2 c chicken stock mix. Delicious, delicious, delicious.
What a terrific quick, elegant meal for unexpected company. Just a few ingredients, just a half hour, and WOW! I agree with a previous reviewer who suggested having ingredients measured and ready to go before starting. Once the sauce starts to thicken, things happen quickly. I also added some parmesan reggiano to the cream sauce while thickening. Canned diced tomatoes work great, and don't skimp on the fresh parsley. Two thumbs up!
VERY Good! I used both shrimp and scallops and I also added in fresh garlic clooves crushed while I was cooking the mushrooms. I really enjoyed this dish and my husband says a keeper! Thanks for sharing.
This is such an easy recipe that tastes like I've slaved over it for hours. Very impressive dish. It's a great recipe as written, but I tend to make the following changes: I usually use dry white wine instead of champagne, double the mushrooms, and substitute fresh basil for the parsley. It's also great with scallops instead of or in addition to the shrimp.
Fantastic. I did a few more mushrooms, and my shrimp was frozen... so there was probably a bit more juice than others... but extremely tasty!!! LOVE IT!
Tasty dish. I overcooked the pasta, so that was my fault, but the rest of it was great!
soooo good.... will add a few more tomatoes next time but it was amazing!!! I cooked it for my friends and made the recipe for more than were coming so that I could have left overs... The food was gone! wilted spinach in the sauce at the end...
OMG this dish was spectacular in presentation as well as flavor. I would recommend this dish for a special occasion because it is just beautiful...
this was good, but the champagne taste to me didnt blend with the sauce. maybe ill try it with a dry white wine next time
My husband and I are pasta fanatics and this is by far one of the best pastas we have ever eaten. The taste is like nothing you would ever expect, but it is delicious. Typically I modify recipes to our spicy taste needs, but the only thing I did different was that I used both shrimp and scallops. I would recommend or serve this to anyone!
Entire family of six loved it!!! Just a few changes... Added garlic and opted for basil instead of parsley. This works with white wine as well. I'll definitely be making this again and again!
Delicious! I cut this in half to make a special dinner for two, and I used scallops instead of shrimp. I also subbed basil for the parsley, I just had some on hand. I will definitely make this again, next time I will try it with the shrimp, and it would be great with tender strips of chicken too. I may experiment with using a little garlic, just to see how that tastes, but the recipe is great without it too.
Hmmmm. I followed the recipe exactly, except added some garlic, substituted a nice dry white wine for the champagne and "customized" it for 8 people. I thought it was bland and kind of sweet but bitter tasting. The sauce has virtually no seasoning, and it really needs some! Sorry.
The sauce looks a bit thin, even after reduced, but when added to the noodles gets absorbed really well. I love this recipe!
Great, quick, and simple. Pefrect middle of the week date meal. To make lower in fat, I used Land O'Lakes fat-free half-n-half instead of heavy cream. If you can find shallots - use them, I believe they add a depth in flavor that no other onion could match as well.
This dish is incredible! The only differences was that I used linguini instead of angel hair, and I just eyeballed the ingredients as opposed to measuring them out. I used a cheap, Brut champagne and it turned out fantastic. Instead of pouring the shrimp and sauce over the pasta, I tossed it all together. This is definitely one of the best dishes I've ever made. I'll be making this tonight for my parents and grandmother and plan to "Wow" them with this one!
Everyone in my family of 5 loved this dish. It was a nice light meal for the summer time. I sprinkled bacon on top before serving.
Wonderful flavor! My dish turned out "soupy" and it was still liquidy after adding some cornstarch. I could see where the leftovers firmed up well. Can't wait to eat them. We just don't like soupy sauces!! Flavor = restaurant quality = company dish. Thanks.
OK 3 words, Oh My God!
We enjoyed this new recipe on Valentine's Day. Worth every delicious calorie! Made it as written.
WOW! This dish wowed my family for X-mas Eve! I read most of the reviews and made modifications accordingly; added garlic while sauteing mushrooms, used a dry white wine, not champagne, and because I doubled it, it took about 1/2 hr. to reduce. I also added about 1 cup grated romano cheese to help thicken which really gave it a nice flavor. This is on par with pasta dishes at restaraunts and certainly the best I've tasted!! My fam always makes the traditional ham and turkey so this was a very welcome departure that made them begging for more! Only regret is that I didn't quadruple the recipe, as suggested, so people could have seconds....sauce was gone with 6 people only enjoying generous firsts!!!! AMAZING!!! LOVE IT!!! WOULD GIVE IT 10 STARS, if possible!!!
excellect recipe... could have used a bit more sauce... for more flavor i seasoned the mushrooms and shrimp with a spicy garlic seasoning... i used Andre Dry Champagne and it was delicious... just wondering if i had used a sweet wine would the flavor been better... this is definitely a keeper.. and it was quick to make
Just made this for my wife and I. We both enjoyed it but agreed it lacked something. I cooked it exactly as the directions stated (minus the mushrooms because what I thought I had on hand had browned too much) I will defiantly be making this agin but intend to add red pepper flakes to help offset the sweetness. I'm wondering if a salty meat like bacon or prosciutto would compliment the shrimp and sauce??
This was awesome!!
This was awesome! My boyfriend (who hates pasta dishes) loved this. I added fresh basil as well as scallops. I also used canned minced tomatoes and lots of garlic. Since we didn't have any shallots I just used some garlic. I bet it would be amazing as leftovers, but I won't know since my boyfriend took all the leftovers to work today. I will make this again and again! The only down side is the cost of seafood.
Great recipe. I used half pound of shrimp and half a pound of scallops. I also used 12 ounces of fettucine and there was enough sauce. And I used canned petite diced tomatoes. It turned out to be a delicious meal. The flavors mix very well. It did take longer than what the recipe claims, but it doesn't matter because it's so good!
OMG heaven it is on earth!!! Hello Shrimp and Champagne what else to ask?!!! MY FRIENDS ;) and they are all coming tomorrow to taste this divine meal follow by Salsa private classe Youve got to love it!!!
This was good. I usually cook from the hip throwing stuff together out of the fridge and season with whatever my mouth tells me to. I followed the recipe to the T on this bc it was for Valentines dinner and I didnt want to take any chances. My advice would be to saute atleast 1 whole shallot and some chopped garlic cloves as well for some more flavor. The sauce had great consistency but just lacked overall flavor.
Made this for our Valentine's Day dinner and it turned out PHENOMENAL! If you are considering making this, let me tell you, you MUST! This tasted just like something out of a restaurant. My recommendations: - Splurge and get fresh uncooked shrimp, it's well worth it. - I added about 1/2 cup chopped fresh mushrooms. My hubby said they were small enough that he couldn't tell they were even in it. Don't skip that as it offers good flavor - When I sauteed the 'shrooms, I added about 3 cloves chopped garlic. - I used four large plum tomatoes. - Added two more garlic cloves to the champagne mixture. -Added extra cheese, as we love our cheese. -Didn't use the entire box of angel hair pasta. Probably about 3/4 of it. Like others, I recommend having all the ingredients prepped as it is a fast process and better to have everything ready to throw in.
This was the most delicious pasta recipe I have ever taste. I tried to make it low fat and it did not work out. The recipe is good the way it is. Definitely will cook again.
YUM! This was a delicious Valentine's Day dinner. The only thing I would change is tossing the pasta with the remaining 1/4 c of cream; I didn't think that did anything for it. Also, I used bow tie pasta and it worked great. If you use a 750 ml bottle of champagne you will have enough left over for 2 glasses with dinner and maybe a Mimosa the next morning :-)
GREAT FLAVOR AND VERY EASY TO PREPARE. BE CAREFUL NOT TO ADD TOO MUCH PASTA AS IT GETS SOAKED UP QUICKLY...I WILL MAKE MORE SAUCE NEXT TIME
I thought the dish was a bit too sweet. I also didn't have enough sauce to coat the pasta well. I may have cooked off too much of the champagne though. If you like sweet dishes, you'll enough this.
WOW! This was absolutely delicious. I substituted fat free half & half for the heavy cream, but it was still amazing. This came across as a very impressive meal, but it was SO easy! We will definitely have this one again! Thanks!
This has become a tradition at our house for Christmas Eve. Our whole family just loves this and would be dissapointed if we had anything else. I, like others have suggested, like to add a little minced garlic for extra punch. It does take a while to reduce the sauce and extra time will be needed if you double the recipe. One of the best recipes ever!
Delicious, we would make it again.
My husband and I loved it! It is on the sweet side, but it isn't heavy like alfredo. I will definitely make it again. Next time I may thicken the sauce just a bit with flour or cornstarch.
This was fantastic. I used canned diced tomatoes and canned mushrooms since its what I had on hand. I also used half and half instead of heavy cream and had a bit of a problem getting it to thicken properly so I added a bit of cornstarch with water to thicken it. My oldest asked me to make it every day and gave it "eighteen hundred stars"
Excellent even the next day. The champagne is so good in a sauce I will use more often in cooking. I had to modify to what I had in my pantry - I used a can of stewed tomatoes and canned mushrooms. Instead of heavy cream I used 1/2 and 1/2 and instead of a shallot I used a small onion. I added a little bit of chopped fresh basil to the sauce at the end. The flavor was sweet and delicious.
A very elegant dish. It is important to cook the champagne down as instructed so the cream sauce is thick enough. I doubled the recipe and it was just perfect for three people. We like our pasta!!!!!!!!
Super yummy! Made a few minor changes. Added 1tbsn of butter to the mushroom sauté and 2 cloves minced garlic at the end. Used 1/4 diced onion as I didn't have shallot and a can of diced tomatos as I had them on hand. A couple shakes of red pepper flakes to the tomato reduction which took about 15 mins to reduce and, viola, delicious simple quick dinner with a couple of glasses of champagne to enjoy! Thank you TKF!
Excellent recipe! I added some garlic while sauteing the mushrooms and it was delicious!
Let me first start by saying this recipe is fabulous. My husband and I loved the flavor of this dish. I doubled the champagne and heavy cream which was my first mistake. I was running late and did not read the reviews of how you need to boil the champagne longer than the recipe states so my sauce was too thin for our liking, but I cannot lower the rating because of my mistake. I will make again, but will boil the champagne longer to make the sauce thicker. Great recipe.
I am giving this recipe 5 stars. I husband raved about it, he LOVED it. I really liked it too. I only was expecting it to be a little creamier, mine seemed too dry. I seemed to have way too much pasta. I measured the dry pasta out on my scale, but after it was cooked up, it was too much for just four people. If I would have bought more cream, it would have turned out perfect. I taste was wonderful. I used Kendall Jackson chardonnay instead of champagne...I will definitely use less pasta and a bit more cream next time. Thanks for a great recipe!
Sauce had ok flavor didnt thicken and was to soupy to taste on the pasta. The shrimp had no. I wont be keeping this recipe
Very tasty. My husband says it's a keeper! I served it for our early-Valentine's day dinner and he loved it! I put in a little less parsley and added some fresh garlic (because I put garlic in everything)! Thank you for submitting the recipe.
This was unbelieveable. I didn't have champagne so I used a white wine, I added a little minced garlic and some seafood seasoning. The sauce didn't seem to thicken up enough and I was afraid to keep boiling it with the cream so I added a little cornstarch and more cream. It thickened up alot then. I think I will double the wine and cream next time, but it was to die for, I had my hubby help and it was pretty easy with twp extra hands!!
I had some leftover champagne from last night and choose to use it up in this recipe. WOW! This was very good! Other than adding a chicken bullion cube to the champagne when sauting the shrimp (which disolves rather quickly), I didn't change a thing. Very elegant and would impress any guest (or just your family). Yup Tricia, this recipe is a keeper!
Love this recipe!! I've make this often now and vary it depending on what I have on hand. I've made it with Shrimp (I cook the shrimp shells down to make a reduced stock that adds tons of flavor to the sauce), shrimp and scallops as well as with chicken. When I make it with chicken, I cut my chicken breasts into 2 inch strips and saute them in a small amount of butter and olive oil, then saute my mushrooms in same pan. My family likes a lot of sauce so I use some added chicken broth or chicken crystals and thicken with cornstarch. Next time I make this I will dust the chicken in flour first, this way the sauce will be thicker and I wont have to add any cornstarch at the end. All and all this is a fantastic recipe, one my whole family enjoys and it is elegant enough for company.
I had some (freezer burned) shrimp that I wanted to use, and even with that it was excellent! Next time I'll follow the recipe exactly; this time I sub'd canned mushrooms, didn't have any shallots - and it was STILL great! I had grape tomatoes, and didn't cut them before cooking. Cutting adds a LOT of flavor.
After reading the reviews I really thought this would be out of this world, however, it was a little disappointing. The dish lacks flavor and the next time I would add fresh basil at the end. A good white wine would also add more flavor instead of the champagne.
Not an easy meal to make and it is a little more time consuming than you expect but the payoff was amazing... Absolutely floored my parents... I finally let my StepMother know where I get these amazing recipes. I didn't go for five stars just because it sounded easier than what it is and you have to have adequate time to prepare it correctly with fresh ingredients.. if you are using frozen items or prepackaged may be a little less time consuming.
AMAZING DISH. Used a spumanty champagne. Did not need to change anything. Will make again and try different champagnes.
This is a quick and easy recipe that has gormet quality. I did fry shrimp after pulling the mushrooms and then pulled the shrimp and proceeded back to the letter. I also used white Z instead of Champagne the shrimp didn't notice a thing. Delicious!!
I'm sorry, but I did not like this. I bought a brut champagne thinking it would be dry/non-sweet enough but still, the finished sauce tasted bland and sweet. It was awful. I did so much doctoring to make this edible, I would not use champagne again - I would use a white wine, but then it would be another recipe. Thanks anyway.
This recipe is delightful. One time I served it for guests who don't eat seafood so I substituted the shrimp for chicken and it work fine. The sauce is surprisingly flavorful. We especially enjoyed drinking the champagne not needed for the sauce.
I made this for my husband for Valentine's Day. The sauce is really exceptional, thankfully based on previous reviews I made extra sauce. Keeping in mind the reviewer suggestions, adding garlic and cooking garlic, mushrooms and shallots together was a success also. My husband loved it so much he has asked me to make it gain this week only without the pasta. Since he does not care for pasta I have enough pasta left for when I make the shrimp and sauce for him. This one is a keeper.
I made this recipe last night for a special Valentine's Day dinner for my family and it was a huge hit. Our 11-year old who normally doesn't much care for mushrooms, loved them in this very simple sauce. The only changes I made were to double it for my five hearty eaters, use a can of petite diced tomatoes instead of fresh and finely chopped minced sweet onion instead of shallots. I was going for cheaper because even without the shallots, it's a pricier (~$25 for the doubled version) recipe then our normal fair, but that is of course a steal compared to eating out.
This was very good! Like allot of other reviewers here feel, it does taste like restaurant quality. I too, used canned, diced tomatoes vs fresh Roma's and it was excellent! For those having a problem with reducing... you MUST boil at high heat, stirring often. It will reduce nicely, but does take more than 8 min. Takes about 15 - 20 min. VERY HAPPY WITH RECIPE! Thanks!