Pasta with Champagne Cream Shrimp

Name: Pasta with Champagne Cream Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: French, Italian, American
Ingredients: 8 oz Angel Hair Pasta; 1.5 cups Champagne; 2 whole Diced Tomatoes; 1 tbsp Extra-Virgin Olive Oil; 3 tbsp Fresh Parsley; 1 cup Grated Parmesan Cheese; 1 cup Heavy Cream; 1 lb Medium Shrimp; 0.25 tsp Salt; 1 pinch Salt & Pepper; 2 tbsp Shallot; 1 cup Sliced Mushrooms

Dinner 🍽️Lunch 🥪 French 🇫🇷Italian 🇮🇹American High-Protein 💪Sugar-Free Comfort-Food Pescatarian 🐟

Pasta with Champagne Cream Shrimp combines tender angel hair with plump shrimp and sautéed mushrooms in a velvety Champagne-infused cream sauce. Fresh tomatoes and shallots add gentle brightness, while parsley and Parmesan bring a clean, savory finish. Serve this elegant yet comforting dish for date night, small celebrations, or when you want a restaurant-worthy dinner at home.

Prep10 mins
Cook20 mins
Serves4
DifficultyMedium

1

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until slightly firm, 6 to 8 minutes; drain.
2

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer the mushrooms to a bowl; set aside.
3

Combine shrimp, Champagne, and salt in the same skillet over high heat; cook until the liquid just starts to boil. Move the shrimp to the bowl with the mushrooms.
4

Add tomatoes and shallots to the skillet; boil until the liquid reduces to 1/2 cup, about 8 minutes.
5

Stir in 3/4 cup cream; boil until slightly thick, 1 to 2 minutes.
6

Return the shrimp and mushrooms to the skillet; cook until heated through. Taste; season with salt and black pepper.
7

Toss the pasta, the remaining 1/4 cup cream, and parsley together in a large bowl. Spoon the shrimp and sauce over the pasta; top with Parmesan cheese.