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How To make Shrimp In Champagne Sauce with Pasta
1 c Sliced mushrooms
1 tb Olive oil
1 lb Medium shrimp; shelled
1 1/2 c Champagne
1/4 ts Salt
2 tb Minced shallots or scallions
2 Plum tomatoes; diced
1 c Heavy cream
1 lb Dried angel hair pasta
3 tb Chopped parsley
Saute 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 1/2 cup, approximately 8 minutes. When liquid is reduced, add 3/4 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 1/4 cup cream and parsley. To serve, divide pasta among four plates.
Spoon shrimp and sauce over pasta. Makes 4 servings. Source: Donna Hartman HDDW83B
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Recipe of the Day Champagne Shrimp Pasta
Champagne Shrimp Pasta
1 lb. of raw Jumbo Shrimp (16-20 count) peeled and deveined
1/2 stick of Butter
1 Tbs. Italian Bread Crumbs
1 lb. of Cooked Pasta (according to package instructions)
1 pint of Grape Tomatoes
1 bag of fresh spinach
2 Tbs. of olive oil
1 cup of Shredded Parmesan Cheese
Simple Cream Sauce:
1 stick of Butter
1/4 cup of flour
1 teaspoon of chopped Garlic
3cups of Chicken broth
1 quart of Half and Half
1/2 cup of Champagne
Melt 1/2 stick of butter in sauce pan over low heat. Add Raw shrimp and saute till pinky red color (about 3-5 minutes). Sprinkle with bread crumbs and set aside. Saute spinach and tomatoes in olive oil till cooked. Set aside.
Simple Cream Sauce:
Melt stick of butter over low heat. Add garlic and saute 1 minute. Add flour and whisk into butter. Cook 1 minute. Add chicken stock and whisk together till Thickened about 5-10 minutes on medium heat stirring frequently. Add Half and Half and whisk together. Cook another 15-20 minutes over medium heat till thickened stirring frequently. Stir in Champagne.
Mix with cooked pasta, spinach and tomatoes. Top with shrimp, more cream sauce and Parmesan cheese.
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Shrimp Pasta with Champagne Cream Sauce
Shrimp Pasta with Champagne Cream Sauce is a great choice for dinner when you are looking for that perfect dinner recipe. This Shrimp Pasta with Champagne Cream sauce is made with a real champagne that has been reduced and combined with heavy cream, garlic, shallot as well as salt and pepper. It's that simple and easy! The shrimp are roasted in the oven with olive oil, salt and pepper and only take about 7 minutes! This meal is fast and easy and you will be enjoying this dish along with a friend or two in a matter of minutes. So head to the kitchen and create this amazing and delicious dish for dinner tonight. Here is the recipe:
For the Champagne Cream Sauce:
248ml/1 cup of Champagne (of your choice)
626g/2 cups heavy whipping cream
4g/ 1 tsp. minced garlic
8g/ 2 tsp. finely chopped shallot.
Pinch of salt and pepper or to taste.
6g/ 1.5 tsp. Dijon mustard
For the shrimp:
454g/ 1lb shrimp (peeled and deveined)
14g/ 1 tbsp. olive oil
4g/ 1 tsp. salt and pepper to taste.
For the pasta:
220g/ 8oz uncooked fettuccine pasta (or your favorite pasta).
2365ml/ 10 cups boiling water.
8g/ 2 tsp salt
Chopped parsley (serving garnish)
Pre-heat oven to 425F/218C
In a small saucepan over medium heat add the champagne and bring to boil then reduce about half its volume.
Add the shallots and simmer until soft.
Add the garlic and simmer until fragrant.
Add salt n pepper to taste.
Add the heavy whipping cream and Dijon mustard whisk occasionally until sauce thickens.
Cover, remove from heat and set aside.
In a medium sized container add the combine the shrimp, olive oil, salt and pepper
Toss until shrimp are coated well.
Transfer shrimp to baking tray lined with foil or parchment paper.
Spread shrimp out on the tray for even roasting.
Bake at 425F/218C for 7-8 minutes (ovens vary)
Shrimp should be pink and/opaque in color.
Remove, cover and set aside.
In a pot of boiling water, add a pinch of salt, then add fettucine and boil according to package directions. (9 minutes here for al dente).
Remove some pasta water for later (optional)
Transfer portions of pasta, shrimp and champagne cream sauce to serving dishes.
Sprinkle servings with chopped parsley.
Enjoy.
Champagne Shrimp and Pasta
This Video Has How To Make Champagne Shrimp and Pasta