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Creamy Champagne Shrimp Pasta Recipe Easy Elegant Date Night Dinner

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A quick and elegant creamy champagne shrimp pasta perfect for date nights or special occasions, combining tender shrimp with a velvety champagne-infused sauce.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined (fresh or thawed frozen shrimp works; wild-caught preferred)
  • 8 ounces (225g) fettuccine or linguine pasta
  • 3/4 cup (180ml) dry champagne or sparkling wine
  • 1 cup (240ml) heavy cream
  • 3 tablespoons unsalted butter
  • 2 small shallots, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • Juice of half a lemon
  • A handful fresh parsley, chopped
  • Salt and pepper, to taste
  • Red pepper flakes, optional pinch

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of fettuccine and cook according to package instructions until al dente (about 10-12 minutes). Reserve 1/2 cup (120ml) of pasta water before draining.
  2. While pasta cooks, melt 3 tablespoons of unsalted butter over medium heat in a large skillet. Add 2 finely chopped shallots and sauté until translucent and fragrant, about 2-3 minutes.
  3. Stir in 3 minced garlic cloves and cook for another 30 seconds, being careful not to burn the garlic.
  4. Add the shrimp to the skillet in a single layer. Season with salt and pepper. Cook for about 2 minutes on one side until pink and slightly opaque, then flip and cook another 1-2 minutes. Remove shrimp from the pan and set aside.
  5. Pour 3/4 cup (180ml) dry champagne into the skillet, scraping up any browned bits from the bottom. Let it simmer gently for 3-4 minutes to reduce slightly.
  6. Lower heat to medium-low and stir in 1 cup (240ml) heavy cream. Warm through for 2 minutes, then stir in 1/2 cup (50g) freshly grated Parmesan cheese until melted and smooth.
  7. Return the cooked shrimp to the pan along with the juice of half a lemon and a pinch of red pepper flakes if using. Toss gently to coat. Add reserved pasta water a tablespoon at a time if the sauce is too thick.
  8. Add the drained pasta to the skillet and toss to combine, cooking together for 1-2 minutes so flavors meld. Adjust seasoning with salt and pepper.
  9. Garnish with chopped fresh parsley before serving.

Notes

Do not overcook shrimp; they finish cooking in the sauce and should remain tender. Save some pasta water to adjust sauce consistency. Use a good-quality dry champagne for best flavor. Stir Parmesan off heat to avoid clumping. Cooking shrimp in batches prevents overcrowding and steaming.

Nutrition

Keywords: champagne shrimp pasta, creamy shrimp pasta, date night dinner, elegant pasta recipe, easy shrimp pasta, creamy champagne sauce

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