A Weeknight Champagne SaucePosted on Feb 5, 2011 | 0 comments
Tagliatelle with Shrimp and Champagne Butter SauceYield: 4 Servings INGREDIENTS: For the Champagne Butter Sauce: ¼ cup minced shallots 2 cups Champagne or other sparkling wine 2/3 cups cold butter, cut into 2-inch cubes Salt and pepper For the Tagliatelle and Shrimp: 1 pound fresh tagliatelle, linguine, or spaghetti 1 tablespoon butter 1 large shallot, chopped 2 cloves garlic, chopped 1 pound shrimp Salt and pepper ¼ cup Champagne or other sparkling white wine To Assemble and Serve: Chopped parsley, for garnish
METHOD: For 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.)For the Tagliatelle and Shrimp: 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. 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. To Assemble and Serve: Serve the tagliatelle with shrimp and Champagne butter sauce in large shallow bowls. Garnish with parsley and serve immediately. This recipe was selected as a food52 Editor's Pick! Testing notes from recipe tester SwoonMySpoon: "Simple classic elegance is how I would sum up this dish, not to mention down-right deliciousness. With just a few ingredients and minimal prep work, it comes together beautifully for a taste experience that is refined, yet full of flavor. I did not strain the sauce and loved the added texture and flavor of the shallots. The recipe is very easy to cut in half, making it perfect for two people. This is definitely a dish that I will make for company or for a romantic dinner, with an extra bottle of Champagne, of course!"