Champagne Shrimp Vermicelli
Elevate your mealtime with Champagne Shrimp Vermicelli, a decadent dish that combines delicate vermicelli pasta with tender, succulent shrimp bathed in a creamy champagne sauce. This elegant recipe is infused with the sophistication of dry champagne, creamy Parmesan, and a subtle hint of garlic and shallots, resulting in a perfectly balanced and luxurious flavor profile. Finished with a drizzle of fresh lemon juice and a sprinkle of chopped parsley, this restaurant-worthy meal is surprisingly simple to prepare in just 35 minutes. Perfect for date nights, celebrations, or any time you crave an indulgent yet approachable seafood pasta, this dish is sure to impress.
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Recipe Information
Ingredients
- 250 grams Vermicelli pasta
- 450 grams Raw shrimp (peeled and deveined)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 small Shallots (finely chopped)
- 3 Garlic cloves (minced)
- 1 cup Dry champagne
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons Parsley (chopped for garnish)
- 1 tablespoon Lemon juice
Instructions
Bring a large pot of salted water to a boil. Cook the vermicelli pasta until al dente according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
Pat the shrimp dry with a paper towel and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Cook the shallots and garlic over medium heat for 2-3 minutes until softened and fragrant.
Pour in the champagne and simmer for 3-4 minutes, letting it reduce slightly.
Stir in the heavy cream and allow the mixture to simmer for another 2 minutes. Add the Parmesan cheese and stir until melted and the sauce is creamy. Season with the remaining salt and pepper to taste.
Add the cooked pasta and shrimp to the skillet. Toss gently to coat everything in the champagne cream sauce. If needed, stir in some of the reserved pasta water to loosen the sauce.
Drizzle the dish with lemon juice and garnish with fresh parsley.
Serve warm and enjoy the elegant flavors of Champagne Shrimp Vermicelli!
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 4727 mg | 206% | |
| Total Carbohydrate | 210.8 g | 77% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 8.3 g | ||
| Protein | 186.4 g | 373% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1725 mg | 133% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1866 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
