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Pasta in champagne sauce with shrimp

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Ingredients for 4 servings:

  • 160 g pasta (ribbon pasta, spaghetti or bavarette)
  • 250 ml fish stock
  • 150 g butter, cut into cubes
  • 3 tbsp champagne
  • 8 shrimp(s)
  • n. B. sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

noble starter for the perfect dinner

Reduce the fish stock in a small saucepan by half. Add butter, cover the pan, and remove from the heat. Cook the pasta until al dente. Brown the prawns in a little hot oil in a pan for about 4 minutes and keep warm. Reheat the sauce, but do not bring to a boil. Purée with an immersion blender until smooth. Add the champagne and blend until frothed. Serve the pasta in a small bowl (or decoratively in clam shells). Coat with the sauce. Place the prawns on top of the pasta and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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