Valentine’s Day / Anniversary Dinner, Part 1

22 Feb

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Original recipe can be found here

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