Champagne Shrimp Pasta is a delicate champagne sauce with added shrimp and mushrooms that is spooned over a plate of angel hair pasta. You may also love my Cajun Shrimp Pasta and Shrimp Pasta with Tomatoes recipes.
Champagne Shrimp Pasta
Cheers to the New Year! And, that means popping a bottle of champagne for many of us! Well, save some of that champagne to use in this pasta dish. It starts with a plate of angel hair pasta, cooked al dente. Then, the pasta is topped with a light champagne sauce that has mushrooms and shrimp added to it. Serve a plate of this dish with a side of roasted asparagus or green beans with a basket of dinner rolls for a complete (and delicious) meal.
Pasta: I chose to use angel hair pasta, a delicate noodle that pairs well with the sauce. You can use any pasta you have on hand, or even make your own homemade pasta!
Mushrooms: Baby Bella mushrooms are used in this recipe. They are also called cremini mushrooms. They add some earthy flavor to the sauce and are the younger version of portobello mushrooms.
Shrimp: For this recipe, I used medium uncooked shrimp that was peeled, deveined, and had the tail removed. If you are buying fresh shrimp, it is up to you if you decide to devein the shrimp. Deveining is actually based on looks, not any other reason. To peel the shrimp, start underneath. Remove the tail for this recipe.
To devein, make a slit (not too deep) along the back of the shrimp, pulling out the black vein with the tip of a knife. It’s really not as intimidating as it would seem. So, if already peeled and deveined shrimp are not an option for you, don’t skip on the recipe–try the fresh stuff!
Champagne: Use dry champagne. You could also substitute a dry white sparkling wine.
Shallots: Shallots are small in size, similar to onions, and used to add flavor to many recipes. If you don’t have shallots, you could substitute yellow onions.
Tomatoes: I cut up cherry tomatoes to add to the sauce. You could also use plum tomatoes.
Boiling the Noodles
The first thing to do in this recipe is to cook the noodles al dente. (Check the package instructions for the cooking time.) Once the salted water has come to a boil, cook the noodles. After they are cooked, but before draining the noodles, reserve a cup of pasta water and set it aside. Drain the rest of the water and set the cooked noodles aside.
How to Make Champagne Shrimp Pasta
After the noodles have been cooked and set aside, with some pasta water reserved, it’s time to get on with the recipe. Heat up the oil and butter in a large skillet. Once hot, saute the mushrooms for 8-10 minutes, or until they are tender. Next, add the garlic, salt, and pepper and cook for an additional minute.
Once the mushrooms are cooked, transfer them to a bowl and set them aside. To the same skillet, add the shrimp and champagne, cooking over high heat until the champagne comes to a boil, stirring occasionally. The shrimp should be pink at this point, not opaque, once cooked. Use a slotted spoon to transfer the shrimp to the bowl of mushrooms.
At this point, boil the shallots and tomatoes in the champagne for 8-10 minutes. The liquid will reduce to about 1/2 cup. Then, pour in the cream and boil for 1-2 minutes, or until the sauce thickens. Add the mushrooms and shrimp to the sauce and heat it through. This is the point you could add the reserved pasta water, starting with 1/4 cup, until the sauce reaches your desired consistency.
Finally, add the parsley to the sauce and salt and pepper to taste. Spoon the sauce over a pile of cooked noodles, sprinkle a little parmesan cheese over the top, and enjoy!
Why Reserve Pasta Water?
There are a few pasta recipes I have that recommend reserving pasta water for the sauce (two of them being Vodka Sauce and Spicy Gnocchi Bread Bowl). But, is it important? Yes! The pasta water is added to the sauce to thicken it. In addition, the starch from the pasta water helps bind the sauce and pasta together which gives you a full-flavored taste in every bite!
Can I Use Frozen Cooked Shrimp?
Yes, you could. But, let the shrimp thaw and add it to the sauce at the end when you add the cooked mushrooms. Just make sure the shrimp is heated through before serving.
Can I Make Champagne Shrimp Pasta without Alcohol?
Yes! I would suggest choosing a non-alcoholic variety of dry champagne or a non-alcoholic dry white sparkling wine. There are many to choose from. I would stay away from champagne cooking substitution suggestions like ginger ale and sparkling apple cider.
Looking for More Shrimp Recipes?
Champagne Shrimp Pasta
Champagne Shrimp Pasta is a delicate champagne sauce with added shrimp and mushrooms that is spooned over a plate of angel hair pasta.
- 8 ounces angel hair pasta, cooked al dente, reserve 1 cup pasta water
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 2 cups fresh baby Bella mushrooms, sliced
- 1 teaspoon garlic, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- 1½ pounds medium shrimp, peeled, deveined, tails removed
- 1 ½ cups dry champagne
- 3 tablespoons small shallots
- ½ cup cherry tomatoes, quartered
- 1 cup heavy cream
- 3 tablespoons chopped fresh parsley, plus more for garnish
- salt and pepper, to taste
- freshly grated parmesan cheese
Bring a pot of water to a boil. Add about a tablespoon of salt to the boiling water. Cook the pasta al dente, according to package instructions.
Drain the pasta, reserving a cup of pasta water to be used in the sauce. Set the cooked pasta and reserved pasta water aside.
In a large skillet over medium-high heat, add the oil and butter.
Add mushrooms and cook until tender, 8-10 minutes, stirring occasionally. Add the garlic, salt, and pepper and cook for one minute.
Transfer the mushrooms to a bowl and set them aside.
To the same skillet you cooked the mushrooms, add the shrimp and champagne. Cook over high heat until the champagne begins to boil, 3-5 minutes, stirring occasionally. The shrimp should be pink, not opaque when cooked.
After the liquid has come to a boil, use a slotted spoon to remove the cooked shrimp from the skillet. Add the shrimp to the bowl of mushrooms.
Add the shallots and tomatoes to the skillet. Boil until the liquid (champagne) has been reduced to about ½ cup, approximately 8-10 minutes.
Pour in the heavy cream. Boil for 1-2 minutes, or until the sauce thickens. If the sauce is not thick enough, add some reserved pasta water to it (starting with ¼ cup) until it reaches your desired consistency.
Add the mushrooms and shrimp to the sauce. Cook until heated through. Add parsley. Salt and pepper to taste.
Place the pasta on a plate and top with the mushroom and shrimp sauce. Serve garnished with additional parsley.