Reviewed: Oct. 10, 2009

This recipe was truly amazing! I thought other reviewers may have been exaggerating a bit with their praises, but I was wrong. I didn't need to change much from the original recipe, I just added one clove of garlic with the shallots and tomato. The finished product reminded me of a cross between pasta ala vodka and pasta carbonara. I can't rave enough about this find! So delicious, I'll make it for company.

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J. Bean

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Reviewed: Sep. 12, 2009

I made about 2x the amount of sauce doubling all ingredients but shrimp and pasta. I had to boil the champagne for a great length of time to get it to 1 cup (double recipe amount), I'm thinking it was ~30 minutes of boiling to get it to this volume. I also used 1/2 & 1/2 then ~ 2tbs of flour to get the sauce to thicken. Excellent recipe, used Great Western Extra Dry Brut.

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heypeace

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Reviewed: Sep. 4, 2009

yummy!!! boyfriend loved loved loved it. even better 2nd day. I used shrimp and scallops. I do suggest a thickening agent. used canned diced tomatoes, onions and minced garlic instead of shallot.

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PICKLES00

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2009

Nice flavor and very easy to make, just be careful not to overcook the shrimp. Also a good excuse to buy a bottle of champange!

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Mama Zita

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Orinda, California, USA

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Reviewed: Aug. 19, 2009

This recipe is amazing, I made it for my husband and myself and I couldn't fault it or add anything to it to make it any better it was perfect. I am thinking of trying it with chicken next time as Shrimp is so expensive in the uk. AMAZING! I might make it again tonight! x

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lijaan

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Reviewed: Aug. 8, 2009

This is amazing!!!! We are eating it now and my middle son who is the pickiest eater can't stop MMMMMMing.

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tolandm

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Reviewed: Jun. 29, 2009

We had some leftover champagne from our wedding and this was the perfect recipe for it. Yum!

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MrsMcD

Cooking Level: Beginning

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Reviewed: Jun. 3, 2009

soooo good.... will add a few more tomatoes next time but it was amazing!!! I cooked it for my friends and made the recipe for more than were coming so that I could have left overs... The food was gone! wilted spinach in the sauce at the end...

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lmo

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

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Reviewed: May 27, 2009

This was fantastic. I used canned diced tomatoes and canned mushrooms since its what I had on hand. I also used half and half instead of heavy cream and had a bit of a problem getting it to thicken properly so I added a bit of cornstarch with water to thicken it. My oldest asked me to make it every day and gave it "eighteen hundred stars"

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: May 21, 2009

This recipe was incredible. I made it wondering what it would taste like with the champage. I added fresh garlic and fresh basil. People raved about this at work. Highly recommend if you want to impress someone.

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reachkimo

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Reviewed: Apr. 17, 2009

This was delicious. However, I think you need to let the sauce soak in for a bit before serving. It was actually better as leftovers as the flavors had more of a chance to meld. Company will be very impressed by this dish.

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BECBARI

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Reviewed: Mar. 23, 2009

Absolutely delicious recipe! I changed up the vegetables to adjust for what I had...I used sun-dried tomatoes instead of plum tomatoes, and I added spinach and broccoli in place of the shallots and mushrooms. The sauce is amazing...I'll definitely have to consider cooking with champagne again!

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Alyssa

Cooking Level: Intermediate

Home Town: Salinas, California, USA

Living In: Long Beach, California, USA

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Reviewed: Mar. 23, 2009

This dish is EXCELLENT and very easy. I did like someone else said, I cooked onions, mushrooms and garlic in oil and butter first and then set aside, then follow the recipe. It is great. I am doing it again today, with half champagne and half white wine as I am almots out of champagne.The tates shouldn't be altered with the wine I believe.

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Aida

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Reviewed: Feb. 21, 2009

Incredible! I made sure to get all the juice from the sauteed mushrooms back in the pan. Made plenty of sauce. Best thing I've tasted in a LONG time!

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apollojakenwill

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Reviewed: Feb. 15, 2009

i was very pleased with how this turned out! served it for company with rave reviews

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pamlovesindia

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Reviewed: Feb. 14, 2009

this was great! i made it tonight (valentine's day), and it taste fantastic. The only thing I did different was omit the tomatoes and shallots because my boyfriend dislikes both, but I just used freshly minced garlic, and the taste was great. Also, I used wheat linguine instead of the angel hair pasta. I definitely recommend it!

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Tina

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Reviewed: Jan. 27, 2009

This was an amazing dish. I added steamed asparagus to top off the mealadding a little character and taste. Wonderful!

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Tara Lynn

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

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Reviewed: Jan. 19, 2009

I had some (freezer burned) shrimp that I wanted to use, and even with that it was excellent! Next time I'll follow the recipe exactly; this time I sub'd canned mushrooms, didn't have any shallots - and it was STILL great! I had grape tomatoes, and didn't cut them before cooking. Cutting adds a LOT of flavor.

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MFLDEB

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Reviewed: Jan. 13, 2009

I had high expectations for this recipe after seeing the rating... and it lived up to every one of them!!! I added some garlic as DUDLEBUG02 suggested and added some pepper too. I am definitely going to make this again.

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