How To make Shrimp In Champagne Sauce with Pasta

Pink Sauce Shrimp Pasta Recipe - More Then Delicious

Today we are going to make delicious restaurant style Pink Sauce Shrimp Pasta. It tastes so amazing and very easy to make. Do try this recipe at home I am sure your family gonna love this.

Ingredients

1 Cup Boiled Pasta
300 Gram Shrimp
3 Tomatoes
1 Small Onion
2 Tablespoon Garlic
1 Cup Broccoli
1/2 Cup Capsicum
1/2 Cup Red Bell Pepper
1/2 Cup Sweet Corn
1 Tablespoon Butter
1 Teaspoon Chili Flakes
1 Teaspoon Black Pepper
1 Teaspoon Oregano
1 Tablespoon Sugar
1 Tablespoon Salt
1 Cup Fresh Cream
4 Triangle Cheese
2 to 3 Tablespoon Olive Oil

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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.

Creamy Mushroom Sauce Recipe

Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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Wok:
Stainless Steel Frypan:
Grey Ceramic Pan:
Cast Iron Skillet:
Copper Saucepan:
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper

• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed

• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms

• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered

• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed

Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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#creamymushrooms #mushroom #mushroomsauce

Creamy Ginger Shrimp Pasta

In this episode of Recipe Reveal, Chef Rick Moonen creates a delicious and easy pasta dish that will engage your taste buds! The sweet heat of ginger is what makes this rich dish so fabulous.

Feast Network’s own, Chef Rick Moonen presents recipes from his award-winning cookbook, Fish Without A Doubt”. Learn fish cookery methods that make Chef Moonen’s recipes superlative and your execution of them easy.

Purchase Chef Moonen's Fish Without A Doubt and refer to page 189 for this tasty recipe.

Recipe Reveal, Season 1 - Hosted by Chef Rick Moonen
Episode: Creamy Ginger Shrimp Pasta

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Recipe of the Day: Champagne Shrimp Pasta

Thanks to Art of Entertaining

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.

Recipe Champagne Shrimp and Pasta

Recipe - Champagne Shrimp and Pasta
INGREDIENTS:
●8 ounces angel hair pasta
●1 tablespoon extra virgin olive oil
●1 cup sliced fresh mushrooms
●1 pound medium shrimp, peeled and deveined
●1 1/2 cups champagne
●1/4 teaspoon salt
●2 tablespoons minced shallots
●2 plum tomatoes, diced
●1 cup heavy cream
●salt and pepper to taste
●3 tablespoons chopped fresh parsley
●freshly grated Parmesan cheese