Champagne Shrimp Scampi
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
446 kcal
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Course
Main Course
Champagne Shrimp Scampi
Description
This recipe starts by cooking linguine to al dente and draining it. Meanwhile, a skillet is prepared with melted butter, garlic, and red pepper flakes to develop a warm and slightly spicy flavor base. Raw shrimp are added and cooked briefly for 2 to 3 minutes, just until they turn light pink, preserving their tenderness.
The sauce is then enriched with champagne (or dry Prosecco), heavy cream, and lemon juice, creating a creamy, tangy coating for the shrimp and pasta. Seasonings of salt and black pepper are added to balance and elevate the flavors. After incorporating the cooked pasta and tossing to coat evenly, the dish is finished with grated Parmesan cheese, lemon zest, and chopped fresh parsley for color and herbal aroma.
Champagne Shrimp Scampi is served immediately to enjoy the glossy sauce and tender seafood at their best. It pairs well with a crisp green salad or crusty bread to soak up the flavorful sauce. The use of champagne provides a subtle fruity note uncommon in traditional scampi preparations.
Ingredients
- 8 ounces linguine or fettuccine pasta - dry
- 3 tablespoons butter unsalted
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 1 pound Shrimp peeled and deveined - if frozen, thaw it first, raw
- 1/2 cup champagne or Prosecco, dry
- 1/2 cup heavy cream
- 2 tablespoons lemon juice
- salt to taste
- ground black pepper to taste
- 1/3 cup Parmesan Cheese grated
- 2 teaspoons lemon zest
- 1 tablespoon parsley diced, fresh
Instructions
- Bring a large pot of water to a boil and cook the pasta according to package directions, aiming for al dente. Drain and set it aside.
- In a deep skillet, melt butter over medium heat. After that, add the garlic, and red pepper flakes, stir, and cook for 30-60 seconds.
- Add the raw shrimp, stir, and cook for ONLY 2-3 minutes. Making sure not to overcook them. Shrimp are completely cooked when they turn light pink in color.
- Next, pour in champagne, cream, and lemon juice. Season with salt and pepper, and stir well.
- After that, add the cooked pasta and toss well to coat it in the champagne sauce.
- Top with shaved parmesan cheese, and lemon zest, and garnish with chopped fresh parsley. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 27g | 54% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 176mg | 59% |
| Sodium | 877mg | 37% |
| Potassium | 364mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 747IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 194mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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