You know what’s almost as good as a decadent bowl full of creamy, dreamy champagne shrimp pasta?
The fact that this luxurious recipe can be ready in less than an hour from walking into the kitchen to sitting down with your pasta supper (and maybe a glass of bubbly on the side?).
Yep, this is the dinner party recipe of your dreams, and here’s how it goes!
Here’s how to make champagne shrimp pasta!
Put a pound of peeled shrimp and a cup and a half champagne in a large deep skillet over high heat and bring to a boil. As soon as the shrimp turn opaque (even if it is before the champagne starts to boil), scoop them out and set them aside.
Meantime cook 8 ounces of linguine according to package directions and drain.
Add a peeled and chopped shallot and a pint of halved cherry tomatoes to the skillet and simmer over medium-high heat for 10 minutes or until the liquid is reduced by about half.
Add a cup of cream and give it all a good stir. Let it simmer for a minute or two and then give it a taste, adding salt and pepper as needed.
Add the pasta and some fresh chopped parsley and toss. Add the shrimp and toss again.
Divide among warmed plates, scatter a little more parsley on top with a grinding of black pepper and serve!
More tips for making champagne shrimp pasta!
Now, you don’t HAVE to take the vein (that dark line up the back of the shrimp) out, but lots of folks prefer their shrimpies that way. Pull off the shell by wiggling it apart at the bottom of the shrimp. Once the shell is off, cut a shallow line along the top of the shrimp where the vein is, pull it out with the tip of the knife and…you’re done! Put the shrimp shells in a zippered plastic bag when you toss them out, because if they sit in your trash can for more than a few hours…well, I’ll let you use your imagination
Shallots are usually right next to the onions in your grocery store’s produce section (and if for some reason they are out of shallots, half of a sweet onion will work just as well!).
This is one of the Great Misconceptions Of Our Time…yes, it diminishes a little, but no, it does not disappear altogether (and here’s a great article from the Food Network with all the details.) So this is definitely a dish for the grown-ups!
So if you are looking for the perfect dinner party recipe, or just want to treat yourself on a Tuesday night, give this pasta a twirl! (Sorry, couldn’t resist that one!)
OTHER SHRIMP AND PASTA RECIPES WE LOVE!
Champagne Shrimp Pasta
This luxurious recipe for champagne shrimp pasta is a quick and dramatic seafood dish that is truly dinner party worthy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 ½ cups champagne
- 8 ounces linguine
- 1 shallot, peeled and chopped finely
- 1 pint cherry tomatoes, halved
- 1 cup heavy cream
- Sea salt and pepper
- ¼ cup fresh parsley, plus extra for garnish
Instructions
- Put shrimp and champagne in a large deep skillet over high heat and bring to a boil. As soon as the shrimp turn opaque (even if it is before the champagne starts to boil), scoop them out and set them aside.
- Meantime cook the linguine according to package directions and drain.
- Add the shallot and the tomatoes to the skillet and simmer over medium-high heat for 10 minutes or until the liquid is reduced by about half.
- Add the cream and give it a good stir. Let it simmer for a minute or two and then give it a taste, adding salt and pepper as needed.
- Add the pasta and parsley and toss. Add the shrimp and toss again.
- Divide among warmed plates, scatter a little more parsley on top with a grinding of black pepper and serve!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Yuri says
Good idea! I supposed it’ll work also with scallops. ))
Hi Yuri and yes! It would definitely work with scallops – I would use the big sea scallops and sear them for a couple of minutes on both sides – and now I have to try it this way! Happy New Year!