Let's say that you're planning a divine Valentine's Day dinner for your sweetheart.
And you're stuck. You have no clue what you should make.
It happens sometimes. (to be honest, it even happens to me)
Have I ever got a treat for you!
It's got booze, it's loads of carbs and cream and happiness. And shrimp, There's also shrimp.
Also - not to worry - the recipe itself is fairly easy. So you can focus more on your sweetheart.
First, heat oil over medium-high heat and add the shrimp to the pan.
Then pour in the champagne.
Add the salt.
Bring the champagne to JUST a boil, then remove the shrimp from the champagne and set aside.
Add the shallots to the champagne.
Then add the plum tomatoes. When I was dicing the tomatoes, I scooped out the seeds and discarded them.
Bring the champagne to a boil and reduce the liquid to half.
Add the cream and cook until thick and coats a spoon. Not a wooden spoon, not a plastic spatula, a soup spoon. It's going to be the best indication of how the sauce will stick to the pasta.
Also - I would take this time to start cooking the pasta.
Once thickened, return the shrimp to the pan, stir into the sauce and cook for an additional couple of minutes just to heat the shrimp through.
Ensure the pasta is drained very well and add to the sauce.
Add the additional cream and freshly chopped parsley.
Stir it all together and serve.
Oh this is SO good. And not overly rich - so when you have dessert you'll be ready for it.
I absolutely recommend it - I absolutely LOVED it.
And if you happen to have some leftover (it could happen), the leftovers are just as wonderful.
I DO however, recommend having some soft, fluffy buns to sop up any leftover sauce from your plate. Buns would not go amiss.
Oh - and if you happen to remember, a little bit of Parmesan cheese would be lovely too. I forgot - but I honestly didn't mind.
Happy Valentine's Day from me to you! xoxo - Heather
Shrimp and Champagne Cream Pasta
10 ounces pasta (I used linguine)
1 Tablespoon Extra Virgin Olive Oil
1 pound raw shrimp, peeled and deveined
1 1/2 cups champagne
1/4 teaspoon salt
2 Tablespoons minced shallots
2 plum tomatoes, remove seeds and dice
2 Tablespoons flour
1 cup heavy cream, divided
3 Tablespoon chopped fresh parsley
Parmesan cheese, if desired
- Heat the olive oil in a medium sized pan over high heat. Add the shrimp, the champagne, and the salt.
- When the champagne just starts to boil, remove the shrimp and set aside.
- Cook the pasta according to package directions. Drain well.
- Add the shallots and plum tomatoes to the champagne.
- Cook until the liquid is reduced by half.
- Whisk in the flour.
- Stir in 3/4 cup of the cream and cook until thickened and the sauce coats the back of a (soup) spoon.
- Stir in the shrimp and cook an additional one or two minutes to heat through.
- Add the pasta, the remaining 1/4 cup of cream, and the parsley.
- Stir to combine and serve, topped with Parmesan cheese if desired.