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Tagliatelle with Shrimp and Champagne Butter Sauce
servings
Ingredients
    Champagne Butter Sauce
  1. 1/4 cups Shallots minced
  2. 2 cups Champagne or other sparkling wine
  3. 2/3 cups Butter, Unsalted cold, cut into 2-inch cubes
    4. Tagliatelle and Shrimp
  4. 1 lb Tagliatelle or linguine or spaghetti
  5. 1 tbsp Butter, Unsalted
  6. 1 large Shallots chopped
  7. 2 cloves Garlic chopped
  8. 1 lb Shrimp
  9. 1/4 cups Champagne or other sparkling white wine
    10. Garnish
  10. 1 tbsp Parsley, Flat-Leaf chopped
Steps
  1. 1 MAKE THE CHAMPAGNE BUTTER SAUCE: Combine the shallots and Champagne in a pan over medium-high heat. Boil, stirring occasionally, until reduced to a glaze. Whisk in cold butter cubes a few at a time until sauce is thickened slightly. (For a cleaner sauce you may want to strain the shallots out, but I like the sweet astringency they lend to the dish.)
  2. 2 COOK THE PASTA in boiling water until al dente. Drain and return to the pot. Pour the Champagne butter sauce over the pasta and toss to combine. Set aside.
  3. 3 COOK THE SHRIMP: Heat the butter in the same pan you made the Champagne butter sauce in (this adds flavor and cuts down on dishes!). Add the shallots and garlic and cook until just softened. Add the shrimp and cook, stirring occasionally, until the shrimp turn pink and are cooked through (this will only take a few minutes). Season with salt and pepper and deglaze the pan with the Champagne. Stir once and transfer the entire contents to the pasta pot. Toss to combine.
  4. 4 Serve the tagliatelle with shrimp and Champagne butter sauce in large shallow bowls. Garnish with parsley and serve immediately.