Maybe We Can Try Again Champange
Sort by: Most Helpful
About Helpful Most Positive Least Positive Newest
04/29/2006
Incredible! I made this dish final night for my girlfriend who described information technology as orgasmic later on simply the kickoff mouthful! I substantially followed the recipe, but altered it slightly equally per 1 previous reviewer. I sauteed swiss brown mushrooms in butter and olive oil so flamed them with a nuance of brandy. Besides added a teaspoon of garlic to the shallots and champagne. I used tuckered plum tomatoes instead of fresh, and added all the cream to the tomato sauce. I used a skillful champagne and it was worth the expense. Overall, probably the best pasta I have ever eaten, and I have eaten in michelin starred restaurants in Italy. The flavours are subtle, and the recipe does NOT need the garlic unless you definitely must take it. Non certain what difference using fresh tomatoes would make, but the tuckered canned tomatoes did not backbite from the dish in my stance. I will definitely be calculation this recipe to my list of keepers. Outstanding.
01/01/2006
I made this for new twelvemonth'southward eve and it was the Best dish I have ever made!! Definitely restaurant quality!! I did brand a few changes...I used 1/2 lb. of shrimp & one/2 lb. scallops, linguine rather than angel hair, baby bella mushrooms and grape tomatoes. I used a really dry champagne (Freixenet Brut), which I call up is important. I don't call up the sauce would turn out very well if you used a sweet champagne. The flavor concentrates when you're cooking with alcohol, and so you want to apply a champagne you lot would potable from the glass. Since I used a dry champagne, the grape tomatoes gave it but the right amount of sugariness. I think next time I will add some lump crabmeat. YUM!! Tin't expect to brand this for company. We'll be making this for many years to come!
01/28/2005
This was an incredible recipe but I did make just a few changes. Kickoff, I added 1/2 of a medium onion instead of shallots and I added iii cloves of garlic for actress flavor. I cooked the onions, garlic, and mushrooms together in the olive oil likewise with a few tablespoons of butter then followed the directions for the rest of the recipe. I will surely be making this recipe over again and again... it was excellent!
02/09/2010
This is an excellent recipe.....as is.
06/03/2007
I made this recipe exactly every bit specified, and it will definitely be something I will use as a standby when I'chiliad looking to impress. Non only were the flavors unbelievable, but the recipe itself is well-written and easy to follow. Great for a romantic dinner. ***Only a follow-up: I tried to double this recipe and it ended upwardly taking a LOT longer to reduce the sauce. Add together extra time if you plan to practise this.
eleven/29/2004
This recipe was so yummy and rich with flavor. My hubby said it tasted as proficient as Cherry-red Lobster. I cooked the mushrooms in butter and wine instead of oil for about five minutes and so I added some Brandy and let her fire up to get the mushroomy taste out. When I cooked the tomatoes and minced shallots I mixed in about two petty spoons of minced garlic. I thought it would announced too Garlicy, but it was fine. Instead of Champagne, I used a nice Chardonnay that really complimented the dish and added a nuance of a sweet white vino but not much. Hubby doesn't like sweet stuff. I cooked the shallots, Garlic and Tomatoes about 12 minutes instead of eight. Information technology seemed to come out really thick and not thin like everyone else said. Instead of plum tomatoes I bought a can of diced tomatoes and used about 3/4 of the tin and it still came out beautifully. At the stop I used all of the foam on the stove together. I didn't put any cream on the pasta earlier hand. I besides used Basil instead of Parsley. Thanks Tricia Flasck, for the beautiful elegant dinner. It is all well worth making.
05/23/2003
Wow. Great stuff - and this relatively new cook was kept on his toes, peculiarly since in that location was Ali'southward Amazing Bruschetta (also available on this website) to time out also. I recommend yous read the recipe a couple of times before beginning. There are a couple of critical junctures where 1 must be absolutely ready to move to the next footstep. Have your ingredients measured and waiting in the wings. And then similar me, you won't aimlessly be running your finger up and downwardly the ingredient list looking for the right corporeality of this or that! Sheesh, information technology was all worth it because the recipe was infrequent, but man oh human being - it sure became hectic a couple of times. My married woman and son both loved information technology. My son said it was one of the best meals I have ever made (I chose to accept that as a compliment)!
11/22/2002
cooked this tonight for my date, and it was soooo good!!! definitly a keeper. i added asparagus tips and artichoke hearts and doubled the sauce recipe. i used asti spumante, which gave it a nifty sweet taste. next fourth dimension, sick employ shrimp that has already been peeled to save time.
12/04/2002
What a delicious and different way to make shrimp. impressive for guests... I didn't accept whatsoever champagne on mitt, and then I substituted with white vino, but lessened the quantity to 1/2 - 3-four cups since wine and peculiarly homemade wine is stronger. I as well like to permit it simmer on the everyman setting for nearly 10-fifteen minutes to combine all the wonderful tastes.
02/ten/2010
Very, very practiced. I used an extra dry out brut champagne, and it'south still on the sweet side (which my bf and I liked simply mayhap others might not). Fabricated the recipe as written, and I have the following comments: one.) Endeavour it in one case without garlic before adding the i, ii, or three cloves that some have suggested. I idea the shallots added ample but subtle flavour to the rather delicate sauce. If you lot tin't get shallots, THEN I call back some finely minced sweet onion and a couple of garlic cloves would be an acceptable substitute. two.) You don't desire the shrimp to be fully cooked when yous pull them out of the champagne in step 3 - they'll keep cooking as they balance, and they'll melt even more than when y'all throw them back in the hot sauce...they don't take much! Mine were pink on the edges just not totally opaque when I took them out, and they were definitely done by the time we sat downward to eat. three.) I used fresh angel hair pasta (refrigerated section of grocery store), and we actually liked the lighter, softer consistency of the pasta with the sauce. It also seemed like the fresh pasta held onto the sauce better than stale pasta might. Plus, fresh just takes most 60 seconds to cook, so information technology made information technology very piece of cake to plate everything at once when the sauce was washed.
08/28/2002
Cracking Recipe, everone loved it. Recommend doubling the corporeality of sauce - it's that adept!
01/07/2011
This is a superb recipe. I used Brut champagne, doubled the mushrooms and added some minced garlic. Ane of the all-time shrimp dishes I have fabricated at domicile!
01/13/2011
Really good. Nice fresh flavors with a hint of sweetness (probably from the tomatoes and champagne) and herbs. I did add a bit of minced garlic and crushed red peppers to the pan with the mushrooms to raise the flavour, considering my family loves robust and spicy flavors. This was adept. I think next time I will try it with chicken.
03/04/2010
Sauce just never came together for me on this one -- I thought humid champagne and cream seemed like a bad idea, as the aureate rule of cooking with foam is generally not to boil it - especially in conjunction with a thinner liquid - and it was,... mayhap I should accept reduced the champagne further equally the sauce simply bankrupt autonomously.
02/17/2011
This is so good and and so piece of cake! Def. will be added to my favorite recipes book! I used diced canned petite tomatoes and that worked perfectly
09/29/2010
Incredible!! This was absolutely astonishing. I made this for me and my husbands "appointment night" at abode, and I couldn't have picked a better meal. I used a brut champagne for my dish, which is the least sweet of the champagnes, and for me information technology was absolutely perfect. My married man was going on and on about how peachy it was. I served this with a spinach salad, and we drank the residuum of the champagne with the meal(bonus!) Definitely a keeper!
11/19/2010
It'south crazy how skilful this is- it reminds me of bisque meets pasta. I made mine without mushrooms, because that'south how I've had it 4 other times :) Since I didn't apply the mushrooms, I left out the olive oil besides. I also subbed stale parsley for the fresh. Totally astonishing. Restaurant quality and very impressive for company. Worth every calorie- don't try to cut them!!
12/xix/2010
This was amazing! I made this for my anniversary and it was and then elegant, only not difficult to make, and then delicious! I used pocket-size shrimp because it didnt have the tail withal on information technology. It did have a lot of shrimp though, past using a pound. When I brand this again, (which I will!) I volition probably double all the other ingredients just only use a pound of shrimp. I fabricated this with a Double Tomato Bruschetta recipe I also plant on here, and drank Moscata wine with information technology.
01/07/2011
I have never written a review before, but afterwards making this for dinner tonight, I was moved to write a review. I prepared the dish as written (with the exception of mushrooms since I didn't have any) and information technology was admittedly tasty. Thanks for sharing such a great unproblematic but very delicious recipe.
02/09/2010
This is a simple recipe and takes little time. Useing a white wine works just as well.
01/17/2011
This was ballsy! Thanks!
x/07/2010
Followed the recipe to a 'T' and it was absolutely Succulent! Definitely a keeper!
10/07/2010
YUM! I don't usually eat shrimp- I got small frozen ones, but this was dandy. My boyfriend was raving about it later the 1st bite and said "Babe, this is actually practiced- seriously. You Have to make this over again!" I also used dried herbs & seasoning. Too, I thought it was just fine with the $5 bottle of champange!!
03/17/2003
This was great! I doubled everything except the shrimp for a friends-dropped-in dinner, and it was the perfect quanity for six. I put the shrimp in the champagne while I chopped everything else, and the bubbles brought stray pieces of shell & tail to the elevation, so I could selection them out easily. I used grape tomatoes and added some ground white pepper towards the end. Very elegant and tasty!
08/13/2007
This is better than proficient. I bought inexpensive champagne 'cause all champagne tastes raunchy to me; stumbled through the 2 cups heavy cream called for in the ingredients list with recipe instructions for only 1 cup (used both cups and thickened the sauce and then the shrimp weren't overdone); served information technology up to babies and grandpas and anybody in between. This is one keeper of a recipe! By the way.. it has a lovely presentation.. so is keen for company. Thanks! Oh yeah.. something else: I was at the grocery store ownership the ingredients at 5:30pm (after long day at work), got home at vi:00pm, had dinner on the table by 6:45pm. Easy.. and fast!
02/21/2011
Loved it! I did add a bit of flour to thicken the sauce at the end and some "old bay seasoning" when I added the champagne but this recipe was correct on the coin and worth taking the fourth dimension to prepare as it was a wonderful repast for my family. Thank you for being so kind equally to share it.
05/28/2011
This is very skillful and the consistency was good. My hubby thought it is definately eating place quality. I liked it, simply it a balmy dish....not bursting with flavor. I used the cheapest champagne I could find, Brut for 5.99, and it was great. I will probably make this once again, and maybe add some garlic and serve asparagus on the side.
05/21/2009
This recipe was incredible. I made it wondering what it would taste similar with the champage. I added fresh garlic and fresh basil. People raved most this at work. Highly recommend if y'all want to impress someone.
09/03/2011
so and then skillful. I followed recipe equally is but added scarlet pepper flakes just before stirring cream in. I besides minced my shallot with garlic. Give thanks you for a wonderful recipe.
08/19/2009
This recipe is amazing, I made information technology for my husband and myself and I couldn't error it or add anything to information technology to make information technology whatever better it was perfect. I am thinking of trying information technology with chicken adjacent time as Shrimp is and so expensive in the uk. Amazing! I might brand it again this night! x
05/30/2003
WONDERFUL DISH! Made this last nighttime and realized I didn't accept heavy cream. I used fat complimentary half & half (all I had on hand) and expected information technology to hurt the sense of taste of this dish - but it was amazing! This is definitely a rich and elegant dish that perfectly complements shrimp and pasta! Thanks!
04/16/2011
This is restaraunt quality. Want to impress dinner guests? This is the recipe. I did modify a few things by adding fresh spinach to the pasta and parsley when I tossed information technology with the cream. I also added artichoke hearts when I added the shrimp dorsum to the sauce and thickened the sauce slightly with corn starch. MY boyfriend could not finish eating it. We literally licked the sauce out of the pan! This is one of the all-time recipes I have ever made in my kitchen! I tin't expect to make it over again.
03/26/2011
Very good! But have to exist in a seafoody mood
07/eighteen/2006
This recipe is excellent as is, but I think I'll accept some of the others advice the next time I make it. Definitely double the sauce, mushrooms and tomatoes. I did add ii cloves of garlic while cooking mushrooms which added flavor. To cutting down on the 'sweet' described past some others, I used a dry white vino. The finished product was amazing. Tin't wait to make it again!!!
07/27/2011
Well, this is ust ridiculous. Aside from leaving out mushrooms and using pappardelle pasta, I made as is. In that location is no need to modify this recipe because it is *perfect*, and surprisingly uncomplicated to make.
08/20/2011
My family and friends loved this dish! It's a dandy recipe if yous want to impress without the hassle.
12/26/2003
Awesome! So much so nosotros are making it twice the one week LOL! I added garlic to the shallots and some red bell pepper very finely chopped. I used regular old Brut champagne and good Al Dente fettucine. My husband loved it! Making information technology again tonight and just came on to print out the recipe ;)
03/31/2011
Amazing!!! I have made countless recipes from this site simply this is the kickoff time I felt compelled to charge per unit 1- must endeavor! And then easy!!
04/fourteen/2011
My husband and I have made this dish twice at present and take loved it every time. This recipe is our "overnight getaway from the kids" treat! The first time, our store was out of shallots so we used green onions. The 2d fourth dimension, nosotros made information technology exactly co-ordinate to the recipe. Prefer with shallots, just onion works in a pinch. We prefer a sweeter champagne to drinkable and since this recipe leaves at least 2 or more than spectacles in the bottle, that'south what we utilise. Gives the pasta dish a rather sugariness gustation, yet we really relish it. While he does the cooking, I'one thousand in charge of all the chopping. Last time, nosotros had leftovers and ate them the next night with grilled steak and greenish salad. Couldn't have had a better meal at a restaurant!
08/17/2011
This is the best thing i have always cooked. I did have the advice of the other raters and cooked the mushrooms in butter and then fire them with brandy. I used a dry champagne and grape tomatoes. I added a little garlic, but i don't retrieve i will side by side time. Besides i accidently put the whole cup of heavy cream in. It didn't ruin it but adjacent time i will brand sure to have information technology measured out into i/four cup and 3/4 cups. Overall this recipe rocks.
12/eighteen/2008
Mixed this up a bit to make more budget-friendly -- I used penne instead of angel hair, no mushrooms, canned tomatoes instead of fresh, garlic instead of shallots, and subbed chardonnay for champagne. Used ~1/2 c foam, 1/2 c chicken stock mix. Succulent, delicious, succulent.
03/18/2007
What a terrific quick, elegant meal for unexpected company. Just a few ingredients, just a half hour, and WOW! I agree with a previous reviewer who suggested having ingredients measured and ready to go before starting. Once the sauce starts to thicken, things happen apace. I as well added some parmesan reggiano to the foam sauce while thickening. Canned diced tomatoes work nifty, and don't skimp on the fresh parsley. Two thumbs up!
02/06/2010
VERY Good! I used both shrimp and scallops and I as well added in fresh garlic clooves crushed while I was cooking the mushrooms. I really enjoyed this dish and my husband says a keeper! Thanks for sharing.
05/29/2010
This is such an piece of cake recipe that tastes like I've slaved over information technology for hours. Very impressive dish. It's a great recipe as written, simply I tend to make the following changes: I usually use dry white wine instead of champagne, double the mushrooms, and substitute fresh basil for the parsley. It's also bully with scallops instead of or in addition to the shrimp.
04/23/2011
Fantastic. I did a few more mushrooms, and my shrimp was frozen... so there was probably a bit more than juice than others... just extremely tasty!!! Dear It!
07/30/2004
this was adept, but the champagne gustatory modality to me didnt alloy with the sauce. perchance ill try it with a dry white wine next fourth dimension
09/27/2010
Tasty dish. I overcooked the pasta, so that was my mistake, but the rest of it was great!
06/03/2009
soooo proficient.... will add together a few more tomatoes adjacent fourth dimension but information technology was astonishing!!! I cooked information technology for my friends and fabricated the recipe for more than were coming so that I could accept left overs... The food was gone! wilted spinach in the sauce at the cease...
07/06/2010
OMG this dish was spectacular in presentation besides as flavor. I would recommend this dish for a special occasion considering it is but beautiful...
11/29/2004
My husband and I are pasta fanatics and this is by far one of the all-time pastas nosotros have ever eaten. The taste is similar nix you would ever await, but information technology is delicious. Typically I modify recipes to our spicy taste needs, only the only matter I did different was that I used both shrimp and scallops. I would recommend or serve this to anyone!
05/04/2011
Entire family of six loved information technology!!! Only a few changes... Added garlic and opted for basil instead of parsley. This works with white wine besides. I'll definitely be making this again and again!
06/25/2007
Succulent! I cutting this in half to make a special dinner for two, and I used scallops instead of shrimp. I likewise subbed basil for the parsley, I just had some on hand. I volition definitely make this again, next time I will attempt it with the shrimp, and it would be great with tender strips of chicken too. I may experiment with using a piddling garlic, merely to encounter how that tastes, but the recipe is great without information technology too.
08/08/2006
Hmmmm. I followed the recipe exactly, except added some garlic, substituted a nice dry white wine for the champagne and "customized" it for 8 people. I thought it was bland and kind of sweet simply bitter tasting. The sauce has virtually no seasoning, and it really needs some! Sorry.
09/17/2010
The sauce looks a bit thin, fifty-fifty after reduced, but when added to the noodles gets absorbed really well. I love this recipe!
11/01/2002
Bang-up, quick, and simple. Pefrect heart of the week engagement repast. To brand lower in fatty, I used Country O'Lakes fat-free one-half-northward-half instead of heavy cream. If y'all can find shallots - use them, I believe they add a depth in flavor that no other onion could match as well.
09/20/2010
This dish is incredible! The just differences was that I used linguini instead of affections pilus, and I just eyeballed the ingredients every bit opposed to measuring them out. I used a cheap, Brut champagne and it turned out fantastic. Instead of pouring the shrimp and sauce over the pasta, I tossed it all together. This is definitely one of the best dishes I've always made. I'll be making this tonight for my parents and grandmother and plan to "Wow" them with this one!
08/23/2010
Everyone in my family of 5 loved this dish. Information technology was a dainty light meal for the summer time. I sprinkled bacon on pinnacle earlier serving.
05/10/2010
Wonderful season! My dish turned out "soupy" and it was yet liquidy subsequently adding some cornstarch. I could see where the leftovers firmed upward well. Can't wait to eat them. We just don't like soupy sauces!! Flavor = restaurant quality = company dish. Thanks.
04/twenty/2010
OK 3 words, Oh My God!
02/xiv/2013
We enjoyed this new recipe on Valentine'southward Day. Worth every delicious calorie! Made information technology every bit written.
12/25/2006
WOW! This dish wowed my family for X-mas Eve! I read most of the reviews and made modifications accordingly; added garlic while sauteing mushrooms, used a dry white wine, not champagne, and because I doubled it, information technology took about 1/2 hr. to reduce. I too added about 1 cup grated romano cheese to assistance thicken which really gave it a nice flavor. This is on par with pasta dishes at restaraunts and certainly the all-time I've tasted!! My fam ever makes the traditional ham and turkey then this was a very welcome difference that made them begging for more! Merely regret is that I didn't quadruple the recipe, as suggested, so people could have seconds....sauce was gone with 6 people but enjoying generous firsts!!!! AMAZING!!! Dearest Information technology!!! WOULD Give Information technology 10 STARS, if possible!!!
01/08/2012
excellect recipe... could take used a bit more sauce... for more season i seasoned the mushrooms and shrimp with a spicy garlic seasoning... i used Andre Dry Champagne and it was succulent... just wondering if i had used a sweet wine would the flavor been better... this is definitely a keeper.. and it was quick to make
12/30/2011
Merely made this for my wife and I. Nosotros both enjoyed it but agreed it lacked something. I cooked it exactly equally the directions stated (minus the mushrooms considering what I idea I had on hand had browned as well much) I will defiantly exist making this agin but intend to add ruby-red pepper flakes to assist offset the sugariness. I'thou wondering if a salty meat like bacon or prosciutto would compliment the shrimp and sauce??
07/twenty/2011
This was awesome!!
02/10/2010
This was awesome! My boyfriend (who hates pasta dishes) loved this. I added fresh basil besides equally scallops. I also used canned minced tomatoes and lots of garlic. Since nosotros didn't take any shallots I just used some garlic. I bet information technology would be amazing as leftovers, but I won't know since my beau took all the leftovers to work today. I will make this once more and over again! The only downwardly side is the cost of seafood.
12/28/2002
Great recipe. I used half pound of shrimp and half a pound of scallops. I also used 12 ounces of fettucine and there was plenty sauce. And I used canned petite diced tomatoes. It turned out to be a delicious meal. The flavors mix very well. Information technology did accept longer than what the recipe claims, but information technology doesn't matter because it's and so practiced!
05/13/2010
OMG heaven it is on earth!!! Hello Shrimp and Champagne what else to enquire?!!! MY FRIENDS ;) and they are all coming tomorrow to gustation this divine meal follow by Salsa private classe Youve got to love information technology!!!
02/16/2007
This was skillful. I normally cook from the hip throwing stuff together out of the refrigerator and season with whatsoever my oral fissure tells me to. I followed the recipe to the T on this bc it was for Valentines dinner and I didnt desire to take any chances. My advice would be to saute atleast 1 whole shallot and some chopped garlic cloves also for some more flavor. The sauce had great consistency only but lacked overall flavour.
05/03/2010
This was the most delicious pasta recipe I have ever sense of taste. I tried to brand information technology low fat and it did non work out. The recipe is good the way it is. Definitely will melt again.
02/17/2004
YUM! This was a delicious Valentine's Day dinner. The only affair I would alter is tossing the pasta with the remaining i/4 c of cream; I didn't think that did annihilation for it. Also, I used bow tie pasta and it worked great. If you use a 750 ml bottle of champagne you lot will have enough left over for 2 glasses with dinner and maybe a Mimosa the next morning :-)
02/15/2008
Made this for our Valentine's Day dinner and it turned out Astounding! If yous are considering making this, let me tell y'all, you MUST! This tasted just like something out of a eatery. My recommendations: - Splurge and become fresh uncooked shrimp, it'southward well worth it. - I added almost ane/2 cup chopped fresh mushrooms. My hubby said they were small enough that he couldn't tell they were fifty-fifty in it. Don't skip that as it offers practiced flavor - When I sauteed the 'shrooms, I added about three cloves chopped garlic. - I used four big plum tomatoes. - Added two more garlic cloves to the champagne mixture. -Added extra cheese, as nosotros love our cheese. -Didn't use the entire box of angel hair pasta. Probably nigh 3/4 of it. Similar others, I recommend having all the ingredients prepped every bit it is a fast process and better to take everything ready to throw in.
03/10/2010
GREAT Flavour AND VERY Easy TO Set up. BE CAREFUL Non TO Add TOO MUCH PASTA AS It GETS SOAKED UP QUICKLY...I Volition MAKE More SAUCE Side by side TIME
04/29/2005
I thought the dish was a bit too sweet. I also didn't have enough sauce to coat the pasta well. I may accept cooked off too much of the champagne though. If yous like sweet dishes, you'll enough this.
03/25/2010
WOW! This was absolutely delicious. I substituted fatty free half & half for the heavy cream, only it was still amazing. This came across as a very impressive meal, but information technology was SO easy! We will definitely have this 1 again! Thanks!
03/31/2002
This has get a tradition at our house for Christmas Eve. Our whole family just loves this and would exist dissapointed if we had anything else. I, similar others have suggested, similar to add together a little minced garlic for extra punch. It does take a while to reduce the sauce and extra time will exist needed if you double the recipe. One of the best recipes e'er!
03/27/2010
Delicious, we would go far again.
01/13/2004
My husband and I loved it! Information technology is on the sweet side, simply information technology isn't heavy like alfredo. I volition definitely make it again. Next time I may thicken the sauce but a bit with flour or cornstarch.
05/27/2009
This was fantastic. I used canned diced tomatoes and canned mushrooms since its what I had on mitt. I also used half and half instead of heavy cream and had a flake of a problem getting it to thicken properly so I added a bit of cornstarch with h2o to thicken it. My oldest asked me to make information technology every solar day and gave it "eighteen hundred stars"
04/01/2006
Fantabulous fifty-fifty the next twenty-four hour period. The champagne is then expert in a sauce I volition use more often in cooking. I had to modify to what I had in my pantry - I used a can of stewed tomatoes and canned mushrooms. Instead of heavy cream I used ane/2 and one/2 and instead of a shallot I used a small onion. I added a little bit of chopped fresh basil to the sauce at the finish. The flavor was sweet and delicious.
04/12/2010
A very elegant dish. It is of import to cook the champagne down as instructed so the foam sauce is thick plenty. I doubled the recipe and it was merely perfect for 3 people. Nosotros like our pasta!!!!!!!!
11/xviii/2012
Super yummy! Made a few modest changes. Added 1tbsn of butter to the mushroom sauté and 2 cloves minced garlic at the end. Used 1/iv diced onion equally I didn't have shallot and a tin can of diced tomatos as I had them on hand. A couple shakes of carmine pepper flakes to the tomato reduction which took about 15 mins to reduce and, viola, delicious simple quick dinner with a couple of glasses of champagne to enjoy! Thanks TKF!
07/29/2010
Fantabulous recipe! I added some garlic while sauteing the mushrooms and it was succulent!
03/12/2010
Allow me first showtime by saying this recipe is fabled. My husband and I loved the flavor of this dish. I doubled the champagne and heavy cream which was my first mistake. I was running late and did not read the reviews of how yous demand to boil the champagne longer than the recipe states so my sauce was too thin for our liking, but I cannot lower the rating because of my mistake. I will make again, but volition boil the champagne longer to make the sauce thicker. Great recipe.
04/25/2008
I am giving this recipe v stars. I hubby raved about it, he LOVED it. I really liked information technology too. I only was expecting it to be a little creamier, mine seemed also dry. I seemed to take style too much pasta. I measured the dry pasta out on my scale, but after it was cooked up, information technology was also much for just four people. If I would have bought more foam, information technology would have turned out perfect. I taste was wonderful. I used Kendall Jackson chardonnay instead of champagne...I volition definitely utilise less pasta and a flake more cream next time. Thanks for a great recipe!
11/08/2011
Sauce had ok season didnt thicken and was to soupy to sense of taste on the pasta. The shrimp had no. I wont be keeping this recipe
02/13/2002
Very tasty. My married man says it's a keeper! I served it for our early-Valentine'south day dinner and he loved it! I put in a picayune less parsley and added some fresh garlic (because I put garlic in everything)! Thank you for submitting the recipe.
04/30/2010
This was unbelieveable. I didn't have champagne so I used a white wine, I added a fiddling minced garlic and some seafood seasoning. The sauce didn't seem to thicken upwards plenty and I was afraid to go on boiling information technology with the foam and so I added a niggling cornstarch and more cream. Information technology thickened upwards alot so. I think I will double the wine and foam next fourth dimension, but information technology was to dice for, I had my hubby help and it was pretty like shooting fish in a barrel with twp extra easily!!
02/01/2003
I had some leftover champagne from last night and choose to use it upwardly in this recipe. WOW! This was very skilful! Other than adding a craven bullion cube to the champagne when sauting the shrimp (which disolves rather quickly), I didn't change a thing. Very elegant and would impress whatsoever guest (or just your family). Yup Tricia, this recipe is a keeper!
03/25/2004
Honey this recipe!! I've brand this oftentimes now and vary it depending on what I take on hand. I've made information technology with Shrimp (I cook the shrimp shells down to make a reduced stock that adds tons of flavour to the sauce), shrimp and scallops also as with chicken. When I brand it with craven, I cut my chicken breasts into ii inch strips and saute them in a modest amount of butter and olive oil, then saute my mushrooms in aforementioned pan. My family likes a lot of sauce and so I employ some added chicken broth or chicken crystals and thicken with cornstarch. Next time I make this I volition dust the craven in flour first, this fashion the sauce will be thicker and I wont take to add any cornstarch at the end. All and all this is a fantastic recipe, one my whole family enjoys and it is elegant enough for company.
01/19/2009
I had some (freezer burned) shrimp that I wanted to use, and even with that it was excellent! Next fourth dimension I'll follow the recipe exactly; this time I sub'd canned mushrooms, didn't take whatsoever shallots - and it was All the same slap-up! I had grape tomatoes, and didn't cut them earlier cooking. Cutting adds a LOT of flavour.
02/19/2010
Later reading the reviews I actually thought this would be out of this world, however, it was a picayune disappointing. The dish lacks flavor and the next time I would add fresh basil at the cease. A skillful white vino would also add more than season instead of the champagne.
09/11/2007
Not an easy meal to make and it is a little more time consuming than you wait simply the payoff was astonishing... Admittedly floored my parents... I finally let my StepMother know where I become these amazing recipes. I didn't go for five stars just because it sounded easier than what information technology is and you take to take adequate fourth dimension to fix information technology correctly with fresh ingredients.. if y'all are using frozen items or prepackaged may be a footling less time consuming.
03/08/2010
Astonishing DISH. Used a spumanty champagne. Did not demand to change anything. Volition make again and try unlike champagnes.
02/17/2010
This is a quick and easy recipe that has gormet quality. I did fry shrimp after pulling the mushrooms and so pulled the shrimp and proceeded back to the letter. I also used white Z instead of Champagne the shrimp didn't notice a affair. Delicious!!
06/eleven/2010
I'chiliad sorry, but I did non similar this. I bought a brut champagne thinking it would be dry/not-sweet enough merely still, the finished sauce tasted bland and sweetness. It was awful. I did so much doctoring to brand this edible, I would not use champagne over again - I would use a white vino, but and so it would be another recipe. Thanks anyhow.
02/19/2010
This recipe is delightful. One time I served it for guests who don't eat seafood and then I substituted the shrimp for chicken and it work fine. The sauce is surprisingly flavorful. Nosotros especially enjoyed drinking the champagne not needed for the sauce.
02/14/2010
I made this for my husband for Valentine's Day. The sauce is really exceptional, thankfully based on previous reviews I made extra sauce. Keeping in heed the reviewer suggestions, adding garlic and cooking garlic, mushrooms and shallots together was a success also. My hubby loved information technology so much he has asked me to brand information technology gain this calendar week only without the pasta. Since he does not care for pasta I have enough pasta left for when I make the shrimp and sauce for him. This one is a keeper.
02/fifteen/2010
I made this recipe terminal night for a special Valentine's Mean solar day dinner for my family unit and it was a huge striking. Our eleven-twelvemonth erstwhile who normally doesn't much intendance for mushrooms, loved them in this very unproblematic sauce. The simply changes I made were to double it for my five hearty eaters, use a can of petite diced tomatoes instead of fresh and finely chopped minced sweet onion instead of shallots. I was going for cheaper considering even without the shallots, it's a pricier (~$25 for the doubled version) recipe then our normal fair, but that is of course a steal compared to eating out.
02/xiv/2010
This was very good! Similar allot of other reviewers here feel, it does gustation like restaurant quality. I too, used canned, diced tomatoes vs fresh Roma'due south and it was first-class! For those having a problem with reducing... you MUST boil at loftier estrus, stirring frequently. It volition reduce nicely, merely does take more than 8 min. Takes about xv - xx min. VERY HAPPY WITH RECIPE! Cheers!
Source: https://www.allrecipes.com/recipe/42586/champagne-shrimp-and-pasta/
Post a Comment for "Maybe We Can Try Again Champange"