I know that this is a bit late, but it came out so good I needed to share it. Our anniversary with the boyfriend is on February 11, which is, of course, just a few days before Valentine’s Day. Unfortunately, we both were working through our anniversary as well as Valentine’s Day, so we couldn’t really celebrate until February 16. He was a sweetheart and sent me a huge bouquet of flowers for the anniversary though (thanks 1-800flowers!). So i decided to thank him with a nice dinner (very late) on Valentine’s Day. This whole shpeel took 4 hours to make, but BOY was it worth it! The boyfriend was no less stunned, especially with the desert, which I will post next!
Main dish: Champagne Shrimp and Pasta
This was amazing! If you love seafood, you have to try it yourself. My note: some people recommended to add scallops. I followed their advice and regretted it. I love scallops, but they ended up being the worst part of the dish. I may have prepared them incorrectly though – I cooked them together with shrimp, right in the champagne. Should have I cooked them differently?
I also skipped Parmesan cheese, as the boyfriend doesn’t like it.
- 8 ounces angel hair pasta
- 1 tablespoon extra virgin olive oil
- 1 cup sliced fresh mushrooms
- 1 pound medium shrimp, peeled and deveined
- 1 1/2 cups champagne
- 1/4 teaspoon salt
- 2 tablespoons minced onions
- 1 small container of cherry tomatoes, halved
- 1 cup heavy cream
- salt and pepper to taste
- 3 tablespoons chopped fresh parsley
- freshly grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
- Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
- Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add onions and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
- Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.