Alice in the Kitchen

Champagne Shrimp Pasta

I’ve made this twice in the last week, so it’s definitely worth a blog entry. It also reheats really well since it doesn’t have any butter and just a little bit of oil. I didn’t take any pictures as I was making it, but it’s fairly simple and delicious!

Ingredients:
olive oil
salt/pepper
2 lbs. shrimp, peeled and deveined
3 cups champagne
3-4 tablespoons shallots, chopped
2 cups light cream
parmesan
parsley
1 lb. angel hair pasta

Heat water for pasta.

Add a tablespoon of olive oil, salt, pepper, shrimp, and champagne to a skillet over medium high heat. Bring champagne to a boil. As soon as the champagne is boiling, remove the shrimp with a slotted spoon.

Add the shallots to the champagne. Continue cooking and reduce the champagne to about 1 cup. Add 1.5 cups of the light cream and bring to a boil. Cook for 4 or 5 minutes and let the sauce thicken.

Add the noodles to the boiling water and cook for 4 minutes. Drain the noodles and add the remaining cream to keep the noodles from sticking.

Add the shrimp back to the champagne cream sauce and heat. Pour the shrimp and sauce over the noodles and sprinkle with parsley.

Serve with parmesan.