Very, very good. I used an extra dry brut champagne, and it's still on the sweet side (which my bf and I liked but maybe others might not). Made the recipe as written, and I have the following comments: 1.) Try it once without garlic before adding the 1, 2, or 3 cloves that some have suggested. I thought the shallots added ample but subtle flavor to the rather delicate sauce. If you can't get shallots, THEN I think some finely minced sweet onion and a couple of garlic cloves would be an acceptable substitute. 2.) You don't want the shrimp to be fully cooked when you pull them out of the champagne in step 3 - they'll keep cooking as they rest, and they'll cook even more when you throw them back in the hot sauce...they don't take much! Mine were pink on the edges but not totally opaque when I took them out, and they were definitely done by the time we sat down to eat. 3.) I used fresh angel hair pasta (refrigerated section of grocery store), and we really liked the lighter, softer consistency of the pasta with the sauce. It also seemed like the fresh pasta held onto the sauce better than dried pasta might. Plus, fresh only takes about 60 seconds to cook, so it made it very easy to plate everything at once when the sauce was done.
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Very, very good. I used an extra dry brut champagne, and it's still on the sweet side (which...