Pink Champagne Sauce Pasta with Shrimp
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.
Ingredients
- 1 lb large or extra-large shrimp peeled & deveined, tails removed
- 1 tbsp extra-virgin olive oil
- 12 oz fettuccine
- ½ tsp salt plus more to taste
- ¼ 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
- ½ tsp garlic powder
- ¼ tsp crushed red pepper flakes optional
- 2 tbsp fresh basil chopped, plus more for garnish
- ¼ 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 until just 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 it 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 at intervals to avoid the sauce from separating.
- 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!
- 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.