Reviewed: Dec. 26, 2003

Awesome! So much so we are making it twice the one week LOL! I added garlic to the shallots and some red bell pepper very finely chopped. I used regular old Brut champagne and good Al Dente fettucine. My husband loved it! Making it again tonight and just came on to print out the recipe ;)

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DLAWLOR1

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Reviewed: Oct. 26, 2003

Extremely good (we left the mushrooms out though!)

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KELLYM6784

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Reviewed: Oct. 13, 2003

The recipe was amazing! My husband made up this dish,it was wonderful. It is so easy to make, doesnt take long to cook at all, and when it's finished, looks amazing and tastes amazing. My mother and husband loved the dish, and would recommend this to anyone who is looking for a simple dish that turns out with 5 star restaurant quality!

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CLOGAN0522

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Reviewed: Aug. 29, 2003

This dish is awesome! My wife invited a good friend over for dinner and she was floored by how delicious the pasta dish turned out. The only thing I did a little different was to add the shallots after removing the mushrooms, with just a little bit more olive oil and "sweated" them for just a couple of minutes, then added the champagne (also added the fresh garden tomatoes right before serving)...Thanks for sharing such an awesome recipe!!!

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uwillwant2nds

Cooking Level: Intermediate

Home Town: Quincy, Illinois, USA

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Reviewed: Aug. 26, 2003

Simple, elegant recipe with a wonderful flavor. I substituted roma tomatoes (we like them better) and Asti Spumanti. Next time I will either use champagne as the recipe called for or white wine. The Asti made the recipe a bit sweeter than necessary, but it was still really good. It is not necessary to add cornstarch or flour to thicken the sauce, you just have to simmer it longer, until it reaches the desired consistency. (make sure you stir it continuously)

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HOWARDALUM

Cooking Level: Expert

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Reviewed: Jul. 29, 2003

Really good, really rich. I can't wait to entertain with this recipe.

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GYPSEE_MOON

Cooking Level: Intermediate

Living In: Hallsville, Missouri, USA

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Reviewed: Jul. 27, 2003

Very enjoyable. I used white wine instead of champagne. I also added a little cornstarch to the sauce as other reviewers suggested. My family enjoyed it.

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MARYBETH VIEIRA

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Reviewed: Jul. 16, 2003

I was not impressed with the sauce. I had to add flour to thicken it up, and other seasonings to give it a flair. I wouldn't cook this again.

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LORRIE

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: May 30, 2003

WONDERFUL DISH! Made this last night and realized I didn't have heavy cream. I used fat free half & half (all I had on hand) and expected it to hurt the taste of this dish - but it was amazing! This is definitely a rich and elegant dish that perfectly complements shrimp and pasta! Thank you!

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ChicagoRN2

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Springboro, Ohio, USA

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Reviewed: May 23, 2003

Wow. Great stuff - and this relatively new cook was kept on his toes, especially since there was Ali's Amazing Bruschetta (also available on this website) to time out as well. I recommend you read the recipe a couple of times before beginning. There are a couple of critical junctures where one must be absolutely ready to move to the next step. Have your ingredients measured and waiting in the wings. Then like me, you won't frantically be running your finger up and down the ingredient list looking for the right amount of this or that! Sheesh, it was all worth it because the recipe was exceptional, but man oh man - it sure became hectic a couple of times. My wife and son both loved it. My son said it was one of the best meals I have ever made (I chose to take that as a compliment)!

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: May 20, 2003

This recipe was very good. The only problem I had was the angel hair was very sticky and hard to take apart. I have another shrimp recipe that tasted very simular to this but it was alot easier to prepare. I found this recipe required quit a bit of preperation but it was tasty.

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MPUL

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Reviewed: May 19, 2003

Delicious, delicious, delicious...Don't change a thing. Good bye Red Lobster and hello a home-cooked meal that won't break the bank! This recipe is a keeper.

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UTAHMOMOF3

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Reviewed: May 9, 2003

This definilty deserves its rating. You know people always include changes, and this recipe needs no changes. Made it for me and my husbands Anniversairy dinner together. Perfect!!

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BajaValle

Cooking Level: Intermediate

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Reviewed: May 4, 2003

This is the easiest, but most elegant dish! It's pretty simple and quick as well. Most importantly, it's DELICIOUS and will surely impress your dinner guests!

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ROUGEAUX

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Reviewed: Apr. 29, 2003

This recipe is AWESOME!!! As good as what is served in a restaurant. I mixed the sauce with the pasta for serving and it was great. I may add some red pepper for a little kick next time.

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TEXASPENELOPE

Cooking Level: Intermediate

Home Town: China Spring, Texas, USA

Living In: Waco, Texas, USA

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Reviewed: Apr. 24, 2003

This is a wonderful recipe! Thanks for sharing! I made this for some friends and it was a big hit! I will definitly make this again!

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BELLWIN02

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Reviewed: Mar. 31, 2003

I followed the recipe exactly. The sauce was tasty but a little too thin.

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NJMAIL

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Reviewed: Mar. 17, 2003

This was great! I doubled everything except the shrimp for an impromptu dinner, and it was the perfect quanity for six. I put the shrimp in the champagne while I chopped everything else, and the bubbles ending up bringing stray pieces of shell or tail to the top, so I could pick them out easily. I used grape tomatoes, and I added some ground white pepper towards the end. Very elegant, and tasty!

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VNITSIRK

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Reviewed: Mar. 9, 2003

My husband liked this but I thought it was just a bit to sweet for me. I used Martini & Rosti and I think this made the dish too sweet.

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MELVE

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Reviewed: Mar. 1, 2003

I served this to a couple of friends and they raved about it. It was so simple to prepare and absolutely delicious. I used white wine instead of Champagne, and did not toss with more cream (not necessary unless you don't mind the extra calories). A real treat!

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BEAUNANCY13

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Champagne Shrimp and Pasta

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