Shrimp in Champagne Sauce with Pasta

Shrimp in Champagne Sauce with Pasta


(6 votes) 4 6

This dish takes some effort to prepare, but is the perfect touch for a romantic dinner for your special Valentine.

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  • 1 C. sliced mushrooms
  • 1 Tbs. olive oil
  • 3/4 lb. medium shrimp, shelled
  • 1 1/2 C. champagne
  • 1/2 Tbs. garlic pepper seasoning
  • 2 Tbs. minced shallots or scallions
  • 1 large tomato, diced
  • 1 C. heavy cream
  • 1/2 lb. dried thin spaghetti
  • 3 Tbs. chopped parsley
  • Grated Parmesan cheese

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Sauté mushrooms in medium saucepan in hot olive oil over medium-high heat. Cook just long enough to release mushroom juices and let them evaporate. Remove mushrooms and set aside. In same saucepan, combine shrimp, champagne and garlic pepper seasoning. Over high heat, heat to simmer. When liquid just boils, shrimp are done. Remove shrimp from cooking liquid with a slotted spoon immediately. Set shrimp aside.

Add chopped shallots and tomatoes to cooking liquid. Boil over high heat until liquid is reduced to about 1/2 C., approximately 8 minutes. When liquid is reduced, add 3/4 C. heavy cream and boil 1-2 minutes, until slightly thickened and reduced. Add shrimp and mushrooms to sauce; heat through. Taste and add more seasoning if needed. Meanwhile cook pasta according to directions on package. Drain thoroughly and return to cooking pot. Toss with remaining 1/4 C. cream and parsley. To serve, divide pasta between two plates. Spoon shrimp and sauce over pasta. Garnish with Parmesan to taste.

Editor's Note: Although the recipe says to divide between two plates, the R4L editors found that the recipe made a ton of food. It will more likely feed 4-6 servings, especially with other courses.

Reviews (7)

  • Just yesterday I bought some shrimp & was thinking of a recipe with what I already had at home. This recipe is almost the same that I came up with. Thank You! I'm cooking it tonight.

    Flag as inappropriate CarlaAnn  |  April 7, 2013

  • This can also be substitued with vodka and chopped bacon of course. i like to use half and half >^..^<

    Flag as inappropriate MAZIE802  |  March 3, 2008

  • I used about 4 desertspoons of sundried tomato and basil pesto in this recipie and it gave it the colour and the zing I wanted. Did not take long to prepare and was very nice

    Flag as inappropriate antipodeskiwi  |  March 2, 2008

  • I made this recipe and thought the angel hair pasta just a little too light for the shrimp. I then made it again with spaghettini (thin spaghetti) and absolutely loved it. Thanks.

    Flag as inappropriate SuzyQute  |  February 5, 2008

  • Can't wait to try,

    Flag as inappropriate DeeRose  |  January 30, 2008

  • Can't wait to try,

    Flag as inappropriate DeeRose  |  January 30, 2008

  • Can't wait to try,

    Flag as inappropriate DeeRose  |  January 30, 2008

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