Recipe 57 of 779
Simple Champagne Shrimp Pasta
Simple Champagne Shrimp Pasta
A delightful dish combining shrimp and a creamy champagne sauce, perfect for any occasion.
Equipment
- Large Pot
- Skillet
Ingredients
Pasta
- 8 ounces Pasta (spaghetti or fettuccine) Cooked al dente.
Shrimp
- 1 pound Medium-sized shrimp, peeled and deveined Fresh or frozen, thawed.
Butter
- 4 tablespoons Unsalted butter For sautéing shrimp and making sauce.
Garlic
- 3 cloves Minced garlic Adds flavor to the sauce.
Cream
- 1 cup Heavy cream For the creamy sauce.
Parmesan cheese
- 1 cup Freshly grated Parmesan cheese Adds richness to the dish.
Salt and pepper
- Salt and pepper To taste.
Parsley
- 2 tablespoons Chopped fresh parsley For garnish.
Instructions
- 1. Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- 2. In a skillet, melt the butter over medium heat until bubbling.
- 3. Add minced garlic and sauté for 1 minute until fragrant.
- 4. Add shrimp and cook for 2-3 minutes per side until pink and opaque.
- 5. Pour in the heavy cream and stir to combine.
- 6. Simmer the cream for 3-5 minutes to thicken.
- 7. Stir in the Parmesan cheese until melted.
- 8. Season with salt and pepper to taste.
- 9. Add the drained pasta and toss to coat with the sauce, adding reserved pasta water if needed.
- 10. Stir in chopped parsley and serve immediately.
Notes
For variations, consider adding red pepper flakes for spice or seasonal vegetables for added nutrition.