Valentine’s Day – most of us usually want to do something special for the person we love but with all the economic chaos surrounding us, it may be a bit beyond our budget this year. Below is a shrimp and champagne recipe that’s sure to please! It’s delicious and beautiful to serve and I will tell you a little cheat…
Champagne Shrimp Pasta
Ever noticed those *tubes* of imitation crab/lobster meat in the seafood section? They’re inexpensive and can be tricked into tasting like shrimp, too! You may purchase these and substitute it for the shrimp in the following recipe. Simply slice in diagonal pieces. Remember, too, that with cooking, inexpensive champagne works wonderfully well!
Champagne Shrimp Pasta
You will need the following:
8 to 10 oz of pasta. I use linguini, but many prefer angel hair .
1 # of shrimp, peeled and deveined
1 Cup your choice fresh mushrooms (sliced or diced)
2 1/2 Tbsp Shallots, fresh or minced
2-3 Tbsp fresh chopped Parsley
1 Cup steamed broccoli florets (Optional)
1 Cup heavy cream
2 Cups Champagne
1 Tbsp extra virgin olive oil
1/4 tsp salt
Parmesan or Romano fresh grated cheese
salt and pepper to taste
Start cooking pasta according to directions. While it’s cooking, add the olive oil to a large frying pan, heating on med. high. Toss in mushrooms and cook until tender…a minute or 3, depending on type used.
Remove from heat and set aside the mushrooms. Add the shrimp, salt and champagne, stir and return to high heat. As soon as mixture starts to boil, remove shrimp and add shallots. Mixture will cook down.
Boil for 6-8 minutes (depends on your stove). The pasta should be done now, so remove, drain and set aside.
After boiling the shrimp /champagne mixture for 5-6 minutes, add 3/4 cup of heavy ceam and continue to boil another 2 minutes.
Return the shrimp and mushooms to the mixture and cook for another 2 minutes until hot (on medium).
While the pasta is still hot, add the remaining cream and chopped parsley and toss well. Sprinkle with cheese.
Use a ladle and pour shrimp mixture over pasta….garnish with steamed broccoli florets or any vegeetable you prefer. Serve with garlic toast and lemon wedge if desired. Pour a flute of champagne and enjoy!
If you want a quick and fun chocolate dessert, try Kates’ Chocolate Fondue!