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Recipe of the Day: Champagne Shrimp Pasta

Thanks to Art of Entertaining

ST. LOUIS — Champagne Shrimp Pasta

1 lb. of raw Jumbo Shrimp (16-20 count) peeled and deveined

1/2 stick of Butter

1 Tbs. Italian Bread Crumbs

1 lb. of Cooked Pasta (according to package instructions)

1 pint of Grape Tomatoes

1 bag of fresh spinach

2 Tbs. of olive oil

1 cup of Shredded Parmesan Cheese

Simple Cream Sauce:

1 stick of Butter

1/4 cup of flour

1 teaspoon of chopped Garlic

3cups of Chicken broth

1 quart of Half and Half

1/2 cup of Champagne

Melt 1/2 stick of butter in sauce pan over low heat. Add Raw shrimp and saute till pinky red color (about 3-5 minutes). Sprinkle with bread crumbs and set aside. Saute spinach and tomatoes in olive oil till cooked. Set aside.

Simple Cream Sauce:

Melt stick of butter over low heat. Add garlic and saute 1 minute. Add flour and whisk into butter. Cook 1 minute. Add chicken stock and whisk together till Thickened about 5-10 minutes on medium heat stirring frequently. Add Half and Half and whisk together. Cook another 15-20 minutes over medium heat till thickened stirring frequently. Stir in Champagne.

Mix with cooked pasta, spinach and tomatoes. Top with shrimp, more cream sauce and Parmesan cheese.

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