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.
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.
Champagne Shrimp Recipe
Make a New Years treat with our Champagne Shrimp recipe!
See the full recipe at:
Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he's challenging some of his favourite chefs to prove that he's right. This week Gordon's first guest is none other than...him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below:
Yields 1 serving
Ingredients
8-12 each 16/20 peeled, deveined shrimp
4 oz dry capellini / angelhair pasta
2 Tbsp Extra Virgin Olive oil
3 each garlic bulbs
1 each large shallot, small diced
2 tsp chili flakes
2 each lemons
¼ cup white wine
2 Tbsp capers
½ Cup cherry tomatoes, halved
½ Cup seafood stock
2 oz butter, cubed
1 parmesan cheese wedge
1 sprig basil, picked
TT Salt and Fresh Cracked Black Pepper
Method
Add water to a 4 quart sauce pot. Salt liberally, cover with a lid bring to a boil.
Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes to soften them. Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. Add the seafood stock, chilli flakes, capers, cherry tomatoes and lemons (zested and juiced). When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side. Add the cubed butter to melt. Taste and season the sauce accordingly.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente. Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly. Finally, tear the fresh basil leaves and toss into the pasta before plating.
Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of parmesan cheese.
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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(You'll find links to my cookware, crockery, kitchen and pantry essentials in my Amazon store)
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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 Seafood Pasta Recipe | Creamy Pasta with Seafood
Creamy Seafood Pasta Recipe | Creamy Pasta with Seafood
#creamypasta
#creamypastarecipe
#seafoodpasta
#pasta
#pastarecipe
#carbonara
#carbonarapasta
We need:
1 ounce butter
8 ounce cooked linguini
20 medium shrimp (cooked)
1 cup crab meat (cooked)
1 cup mushrooms
3 cups heavy cream
1 tsp salt
1 tsp black pepper
1/4 tsp crushed red pepper
1 ounce minced garlic
2 ounce olive oil
1/4 cup grated parmesan
Directions:
1. In a skillet, saute over medium heat, butter, olive oil, salt, pepper, red pepper and garlic for a minute.
2. Add mushrooms and cook until tender.
3. Add cream and bring to a boil, add the parmesan cheese and cook for about 5 minutes or until desired thickness of the sauce is achieved.
4. Add cooked shrimp and crab meat. Stir, stir.
5. Add cooked noodles and serve!
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