Updated 1/19/2025
This post may contain affiliate links. Please read my disclosure policy
Pink Champagne Sauce Pasta with Shrimp is a luxurious and flavorful dish that combines dry champagne with a creamy tomato-based sauce. This elegant recipe pairs perfectly with succulent shrimp, creating a balance of rich flavors and tender textures. Ideal for special occasions or a romantic dinner, this pasta is both easy to prepare and impressive to serve. The champagne adds a light, bubbly tang to the sauce, while the cream and tomatoes create a silky, rosy hue that coats the pasta beautifully.
Table of Contents:
- Table of Contents:
- Why You’ll Love This Recipe
- Ingredients for Pink Champagne Sauce Pasta with Shrimp
- Tips & FAQs
- Recipe:
- Check out these other great recipes!
Why You’ll Love This Recipe
My recipe came as an inspiration from a dish I picked up back in Long Island (where I lived my whole life). There’s an Italian grocery store called Uncle Giuseppe’s, which I miss so very much. Like every Italian market, there are always prepared foods lined up such as meatballs, lasagna, chicken dishes, and desserts like cheesecakes, rainbow cookies (don’t get me STARTED on how good those are), and much more. I picked up this exact dish and fell in love with it. Since there are no Uncle Giuseppe’s out here in PA, I decided to create my own copycat version of it. It’s a show-stopping combination of flavors that feels both indulgent yet approachable. The champagne adds such a great flavor to the dish compared to using regular white wine, while the creamy tomato sauce delivers comfort and richness. The shrimp adds protein and texture to the overall dish and pairs beautifully with the champagne sauce. Whether this is for a celebration or a cozy evening in, it’s a recipe that delights both the palate and the senses.
Ingredients for Pink Champagne Sauce Pasta with Shrimp
- Shrimp: I used peeled and deveined shrimp. I also removed the tails since they just get in the way. If you want to keep them on for presentation, go for it. You want extra-large or large shrimp. Remember, shrimp shrinks while cooking!
- Fettuccine: I loved this noodle for this specific recipe. A flatter, wider noodle always picks up sauce better. You can use bucatini, linguine, or spaghetti instead of fettuccine.
- Champagne: You want brut (dry) champagne. Champagne is made in Champagne, France. Most are aged for long periods of time. You can also use a crémant, since it’s made next to Champagne, France, and tend to be slightly cheaper. Anything sweeter will ruin the sauce. You can use prosecco or cava, or opt for California brut champagne since it tends to be on the cheaper side. (Korbel is best).
- Heavy Cream: The cream base for the sauce. I would advise against using something lighter such half & half or whole milk. It’ll completely thin out the sauce and you won’t have that rich mouth-feel when you eat it. You can also make this dairy-free by using coconut cream or another alternative.
- Plum Tomatoes: For a fresh taste to the sauce. The tomatoes also pick up the Champagne, which made it oh-so better.
- Tomato Paste: Tomato paste adds a hint of a rich tomato taste to the sauce and also helps thicken the sauce just a bit.
- Grated Parmesan Cheese: I felt this was needed. A bit of cheese in a pasta sauce never hurts anything! It adds a nutty, cheesy taste and helps thicken the sauce a bit.
- Shallot & Garlic: Flavor builders! What’s a pasta recipe without garlic? A boring one!
- Fresh Basil: A fresh, herbaceous note to enhance the sauce.
- Salt, Black Pepper, Garlic Powder: Seasoning for the dish.
- Extra Virgin Olive Oil: Used to sauté the shrimp, shallots, and garlic. You can use butter if you want! Butter is always a good option.
Tips & FAQs
- Storage: This is best served the same day since seafood never reheats well, but if you plan on having leftovers, then allow this dish to cool completely and then store in an airtight container in the fridge for up to 2 days.
- Reheat: Reheat gently in a skillet over low heat, adding a splash of cream to restore the sauce’s creamy texture. You can also microwave this, but be sure to stir in intervals to avoid the sauce from separating.
- What to Serve With This: This is good on its own! If you want to serve something on the side, then I recommend roasted lemon broccoli, sauteed garlic spinach, or garlic bread, Opt for something lighter like a salad with balsamic vinaigrette.
- Variations:
- Swap the shrimp out for chicken, scallops, or lobster.
- Add in roasted broccoli or spinach. You can sauté some mushrooms with the tomatoes.
- Make it dairy-free by using an alternative like coconut cream.
- If you want a non-alcoholic option, then use non-alcoholic Champagne. Yes, there’s such a thing!
- Wine Pairings: Pair this with the leftover Champagne that you used for the recipe. If you don’t care for drinking it, then another sparkling wine will do. Cava, Crémant, or even a dry Prosecco are great options. If you don’t like anything sparkling, a buttery Chardonnay, or a dry Sauvignon Blanc will pair well. You can even do something different like an Albariño; its crispy acidity and hints of peach and citrus pair wonderfully with seafood and creamy dishes.
- What’s the difference between Champagne and Sparkling Wine? Sparkling wine can only be called Champagne if it comes from the region of Champagne, France which is located just outside of Paris. Furthermore, Champagne can only be made using Chardonnay, Pinot Noir, and Pinot Meunier grapes. Prosecco is a sparkling wine made in Italy. Cava is made in Spain. Sparkling wine is a wine that isn’t made in any of these regions, but it is sparkling.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Recipe:
Pink Champagne Sauce Pasta with Shrimp
Ingredients
- 1 lb large or extra-large shrimp, peeled & deveined, tails removed
- 1 tbsp extra-virgin olive oil
- 12 oz fettuccine
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- 1 shallot, minced
- 4 garlic cloves, minced
- 3 plum tomatoes, diced
- 1 cup brut Champagne (Korbel works best)
- 2 tbsp tomato paste
- 1 cup heavy cream
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes, optional
- 2 tbsp fresh basil, chopped, plus more for garnish
- 1/4 cup grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Pat the shrimp dry with a paper towel—season with 1/2 tsp salt and 1/4 tsp black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Cook the shrimp with the shallots and garlic until the shrimp is fully pink, about 1 1/2 minutes per side. Remove the shrimp to a plate, leaving the shallots and garlic in the skillet, and set aside in a bowl.
- Reduce the heat to medium, then add in the tomatoes. Saute until the tomatoes have softened, about 3-4 minutes. Pour in the champagne. It will bubble up and that’s ok! Allow the champagne to reduce for about 3 minutes.
- Cook the fettuccine in the salted water 1 minute from al dente. Continue with the sauce while the fettuccine is cooking.
- Stir in the tomato paste until combined, then stir in the heavy cream. Season with salt & pepper to taste, garlic powder, and red pepper flakes, if using. Reduce the heat to low and let the sauce simmer for 5-7 minutes, stirring frequently so the cream doesn’t burn.
- Stir in the basil and parmesan cheese. Stir the shrimp back in. Using a pair of tongs, transfer the pasta straight from the water to the sauce. Toss the pasta in the sauce and cook for another minute.
- Turn off the heat and serve with extra basil and cheese.
Notes
Storage: This is best served the same day since seafood never reheats well, but if you plan on having leftovers, then allow this dish to cool completely and then store in an airtight container in the fridge for up to 2 days.
- Reheat: Reheat gently in a skillet over low heat, adding a splash of cream to restore the sauce’s creamy texture. You can also microwave this, but be sure to stir in intervals to avoid the sauce from separating.
What to Serve With This: This is good on its own! If you want to serve something on the side, then I recommend roasted lemon broccoli, sauteed garlic spinach, or garlic bread. Opt for something lighter like a salad with balsamic vinaigrette.
Variations:
- Swap the shrimp out for chicken, scallops, or lobster.
- Add in roasted broccoli or spinach. You can sauté some mushrooms with the tomatoes.
- Make it dairy-free by using an alternative like coconut cream.
- If you want a non-alcoholic option, then use non-alcoholic Champagne. Yes, there’s such a thing!
Wine Pairings: Pair this with the leftover Champagne that you used for the recipe. If you don’t care for drinking it, then another sparkling wine will do. Cava, Crémant, or even a dry Prosecco are great options. If you don’t like anything sparkling, a buttery Chardonnay, or a dry Sauvignon Blanc will pair well. You can even do something different like an Albariño; its crispy acidity and hints of peach and citrus pair wonderfully with seafood and creamy dishes.
- What’s the difference between Champagne and Sparkling Wine? Sparkling wine can only be called Champagne if it comes from the region of Champagne, France which is located just outside of Paris. Furthermore, Champagne can only be made using Chardonnay, Pinot Noir, and Pinot Meunier grapes. Prosecco is a sparkling wine made in Italy. Cava is made in Spain. Sparkling wine is a wine that isn’t made in any of these regions, but it is sparkling.
Nutrition Facts
Calories
747Fat (grams)
31 gSat. Fat (grams)
16 gCarbs (grams)
69 gFiber (grams)
4 gSugar (grams)
6 gProtein (grams)
39 gSodium (milligrams)
575 mgCholesterol (grams)
327 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
Leave a comment