Shrimp Pasta with Champagne Cream Sauce is your new favorite pasta dish!

Hey there, food enthusiasts! Are you ready to embark on another culinary adventure? Shrimp Pasta with Champagne Cream Sauce is that meat that will surely impress your guests, friends and parents at the dinner table. This dish is made with an incredible cream sauce made with Real champagne! Dinner will be ready in a flash! The combination of oven roasted shrimp, champagne cream sauce and pasta creates the magic of this dish that is second to none. Wow! Be sure to click the bell icon 🔔 so you never miss out on our latest recipes and kitchen tips. I also look forward to your questions, comments and suggestions so they we can grow this channel together! Let’s create delicious dishes together! So head to the kitchen, it’s your turn.. You got this!!
Here is the recipe:

For the Champagne Cream Sauce:
248ml/1 cup of Champagne (of your choice)
626g/2 cups heavy whipping cream
4g/ 1 tsp. minced garlic
8g/ 2 tsp. finely chopped shallot.
Pinch of salt and pepper or to taste.
6g/ 1.5 tsp. Dijon mustard

For the shrimp:
454g/ 1lb shrimp (peeled and deveined)
14g/ 1 tbsp. olive oil
4g/ 1 tsp. salt and pepper to taste.

For the pasta:
220g/ 8oz uncooked fettuccine pasta (or your favorite pasta).
2365ml/ 10 cups boiling water.
8g/ 2 tsp salt

Chopped parsley (serving garnish)


Pre-heat oven to 425F/218C
In a small saucepan over medium heat add the champagne and bring to boil then reduce about half its volume.
Add the shallots and simmer until soft.
Add the garlic and simmer until fragrant.
Add salt n pepper to taste.
Add the heavy whipping cream and Dijon mustard whisk occasionally until sauce thickens.
Cover, remove from heat and set aside.

In a medium sized container add the combine the shrimp, olive oil, salt and pepper
Toss until shrimp are coated well.
Transfer shrimp to baking tray lined with foil or parchment paper.
Spread shrimp out on the tray for even roasting.
Bake at 425F/218C for 7-8 minutes (ovens vary)
Shrimp should be pink and/opaque in color.
Remove, cover and set aside.

In a pot of boiling water, add a pinch of salt, then add fettucine and boil according to package directions. (9 minutes here for al dente).
Remove some pasta water for later (optional)
Transfer portions of pasta, shrimp and champagne cream sauce to serving dishes.
Sprinkle servings with chopped parsley.
Enjoy.