Champagne Shrimp and Pasta

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Toss hot, cooked pasta with cream and parsley, spoon the rich shrimp with champagne and cream sauce over the pasta, and top with Parmesan cheese for a meal made for a king. Simple to make, especially if you purchase shrimp that has already been peeled.

Modified from: Champagne Shrimp and Pasta

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Serving size has been adjusted!

Original recipe yields 4 servings



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  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
  2. Meanwhile, heat butter over medium-high heat in a large frying pan. Cook and stir mushrooms, shallots, and tomatoes in butter until tender. Remove mushroom mixture from pan, and set aside.
  3. Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When shrimp just begin to turn pink, remove shrimp from pan; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushroom mixture to sauce, and heat through. Adjust seasonings to taste.
  4. Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.
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