Champagne Shrimp and Angel Hair Recipe

Did you know that shrimp is the most popular seafood in the United States? It is! Shrimp is so popular right now that many are actually adding shrimp dishes to their menus, like this Champagne Shrimp and Angel Hair!

While shrimp is certainly delicious, it is also pretty good for you - it's a win-win dish! A serving size of three ounces of shrimp has almost 20 grams of protein as well as B vitamins, iron, and omega-3s, with only 84 calories and less than one gram of fat (when cooked plain).

The Shrimp Council has kindly shared the following Champagne Shrimp and Angel Hair recipe with me, doesn't it look amazing?

Champagne Shrimp and Angel Hair Recipe

Ingredients you will need to make Champagne Shrimp and Angel Hair

• 1 lb of shrimp, peeled and deveined
• 8 oz of angel hair pasta
• 2 cups of your choice of Champagne
• 1 cup of fresh mushrooms, sliced
• 1 cup of heavy cream
• 3 tablespoons of fresh parsley, chopped
• 2 tablespoons of minced shallots
• 2 tablespoons of extra virgin olive oil
• ¼ teaspoon of salt

Instructions for how to make Champagne Shrimp and Angel Hair

Cook the pasta as directed; drain afterwards and coat with a tablespoon of olive oil.

White the pasta is cooking, heat the other tablespoon of extra virgin oil over medium-high heat in a large skillet. Cook the mushrooms in the olive oil until tender; then remove and set aside.

Combine the shrimp, Champagne and salt in the pan, and cook over high heat. When the liquid starts to boil, remove the shrimp and add the shallots.

Boil for 8 minutes; until reduced to about half a cup. Stir in ¾ of the cream and boil for an additional 2 minutes. Add the shrimp and the mushrooms to sauce, heating through.

Toss the hot, cooked pasta with the remaining ¼ cup of cream and the freshly chopped parsley. Spoon the shrimp with sauce over the pasta and serve.

Enjoy!

Champagne Shrimp and Angel Hair Recipe

Jennifer

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Ingredients

  

1x2x3x

• 1 lb of shrimp peeled and deveined
• 8 oz of angel hair pasta
• 2 cups of your choice of Champagne
• 1 cup of fresh mushrooms sliced
• 1 cup of heavy cream
• 3 tablespoons of fresh parsley chopped
• 2 tablespoons of minced shallots
• 2 tablespoons of extra virgin olive oil
• ¼ teaspoon of salt

Instructions

 

• Cook the pasta as directed; drain afterwards and coat with a tablespoon of olive oil.
• White the pasta is cooking, heat the other tablespoon of extra virgin oil over medium-high heat in a large skillet. Cook the mushrooms in the olive oil until tender; then remove and set aside.
• Combine the shrimp, Champagne and salt in the pan, and cook over high heat. When the liquid starts to boil, remove the shrimp and add the shallots.
• Boil for 8 minutes; until reduced to about half a cup. Stir in ¾ of the cream and boil for an additional 2 minutes. Add the shrimp and the mushrooms to sauce, heating through.
• Toss the hot, cooked pasta with the remaining ¼ cup of cream and the freshly chopped parsley. Spoon the shrimp with sauce over the pasta and serve.

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