by kmartinelli
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SwoonMySpoon's Testing Notes:
Expand Collapsekmartinelli's Notes:
Expand1/4 cup minced shallots Ask a question about this ingredient
2 cups Champagne or other sparkling wine Ask a question about this ingredient
2/3 cups cold butter, cut into 2-inch cubes Ask a question about this ingredient
1 pound fresh tagliatelle, linguine, or spaghetti Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 large shallot, chopped Ask a question about this ingredient
2 cloves garlic, chopped Ask a question about this ingredient
1 pound shrimp Ask a question about this ingredient
Salt and pepper Ask a question about this ingredient
1/4 cup Champagne or other sparkling white wine Ask a question about this ingredient
Chopped parsley, for garnish Ask a question about this ingredient
Make the Champagne butter sauce: combine the shallots and Champagne in a pan over medium-high heat. Boil, stirring occasionally, until reduced to a glaze. Whisk in cold butter cubes a few at a time until sauce is thickened slightly. (For a cleaner sauce you may want to strain the shallots out, but I like the sweet astringency they lend to the dish.)
Ask a question about this stepCook the pasta in boiling water until al dente. Drain and return to the pot. Pour the Champagne butter sauce over the pasta and toss to combine. Set aside.
Ask a question about this stepCook the shrimp: heat the butter in the same pan you made the Champagne butter sauce in (this adds flavor and cuts down on dishes!). Add the shallots and garlic and cook until just softened. Add the shrimp and cook, stirring occasionally, until the shrimp turn pink and are cooked through (this will only take a few minutes). Season with salt and pepper and deglaze the pan with the Champagne. Stir once and transfer the entire contents to the pasta pot. Toss to combine.
Ask a question about this stepServe the tagliatelle with shrimp and Champagne butter sauce in large shallow bowls. Garnish with parsley and serve immediately.
Ask a question about this stepThe veal sounds like a delicious accompaniment! I am so glad you tried it, and even more glad that it worked out so well! Thank you so much for sharing! I can't think of a better way to start the week ;-)
Thanks Chezzy Belle for the great tasting notes! I'm glad it turned out well :-)
Hi Bugsy, really either way works. This time I used whole, unpeeled defrosted frozen shrimp, but I am sure that peeled shrimp would be great as well. It depends on if you want to do the work before or during the dinner! Thanks for the question!
This sounds incredible, and does seem pretty quick and easy. Great recipe, kmartinelli!
Thanks!
Stephanie is the Head Recipe Tester of Food52.
I just made this tonight, and now I see that you're featured in the Food52 blog... how fortuitous! I don't love shrimp, so I used super-thin veal cutlets dredged in flour instead and used that to make the pan sauce in step 3. It was wonderful! Thanks for a delicious, easy recipe (and a good reason to bust out the champagne on a Monday).