Champagne Shrimp Scampi
Champagne Shrimp Scampi is like the classic shrimp dish with an extra bit of class, perfect for the holidays. It would be a wonderful addition to your New Year’s Eve dinner, Valentine’s Day, or any other special occasion. The pasta and shrimp are coated in a champagne blanc sauce to give it an elegant rich flavor unlike any other, and ready in just 30 minutes. You can serve it with bread or salad for a full meal or use it as an appetizer. Pair it with this Mimosa and Chocolate Godiva Cheesecake for a fantastic dinner experience.
Nobody knows exactly who invented scampi. It is also called Norway lobster or Norwegian lobster, but it is a popular Mediterranean dish served from North Africa to Iceland. The term scampi is used as a way to prepare certain crustacean seafood like shrimp, lobster, prawns, and crawfish. But it was also used as a way to describe certain crustaceans.
Ingredients needed:
- Extra dry sparkling champagne: You can use whatever kind of champagne you like or even white wine.
- Medium easy-to-peel raw shrimp: It will be peeled and deveined.
- Linguine: Although the flat pasta is best, you can use spaghetti or angel hair pasta if that is all you can find.
- Lemon juice: Freshly squeezed lemon juice will give your shrimp scampi the best flavor.
- Butter: Chilled unsalted butter is best to use for this step.
- Heavy cream: This gives your sauce a creamy texture like classic beurre blanc.
- Garlic: Peeled and minced fresh garlic for the best flavor. However, you can use garlic powder if that is all you have.
- Red pepper flakes: Just a little bit of spiciness to enhance the rest of the flavors.
- Salt: To taste.
- Freshly ground black pepper: To taste.
- Parmesan cheese: Freshly grated for the best taste. Do not use the dried stuff in the can they sell for spaghetti.
- Parsley: Dried or diced parsley for garnish.
- Lemon zest: For garnish.
How to make shrimp scampi from scratch?
- Peel and rinse: First, peel the shrimp, if you want you can leave the tail intact. Then, rinse and be sure to drain the shrimp thoroughly.
- Cook the linguini: Then, cook linguine according to the package directions. Drain and set aside.
- Cook the shrimp: Meanwhile, melt butter in a medium skillet (or heavy medium saucepan) over medium heat. Add shrimp, red pepper flakes, and shrimp to the prepared pan. Cook well for two to three minutes, stirring occasionally, but do not overcook. They should be light pink when done.
- Add the sauce: Now, pour in the lemon juice, champagne, and heavy cream, and season with salt and pepper to taste.
- Toss it together: Last, add the pasta to the shrimp scampi and toss well to coat the shrimp evenly.
- Add toppings and serve: Finally, sprinkle on lemon zest, parmesan cheese, and parsley to serve.
Recipe variations:
- Other veggies: Feel free to add other veggies like finely chopped shallots or mix chives into the sauce.
- Champagne vinegar: Instead of champagne you can use any other white wine vinegar, champagne vinegar, or other dry sparkling wine.
- Fresh herbs: You can also add your favorite herbs like fresh rosemary, thyme, smoked paprika, and basil.
- No shrimp: Use chicken or turkey instead of shrimp if you have someone who is allergic to seafood.
- Just add bread: This food goes great with crusty bread to soak up the sauce.
- No heat: If you do not like spicy food, leave out the red pepper flakes.
Frequently asked questions
Should I marinate shrimp?
You can marinate your shrimp for extra flavor. Just pour the ingredients into a resealable plastic bag. Add shrimp and shake the bag well. Place it in a small bowl in the fridge, turning the bag occasionally to coat the shrimp evenly. Those who have done it that way rate marinated shrimp higher than when it is just cooked in it.
What is champagne beurre blanc?
Beurre blanc is a French sauce made with shallots and wine with vinegar on medium-low heat. In this recipe, we use champagne, but you can use what you like or what you have. You cook it in a heavy medium saucepan, stirring frequently, until it is almost dry, and then add cream and season beurre blanc with salt and ground pepper.
What is the difference between shrimp and prawns?
While they are very similar, shrimp and prawns are different. The shrimp shell is like an accordion with a membrane in between to make them very flexible. Prawns have a shell that overlaps so the body is stiffer and has less movement.
How to store leftovers:
- Store: You can store your leftover shrimp scampi in an airtight container in the fridge for two to three days.
- Freeze: Put leftovers in a freezer bag or freezer-safe container and it can be frozen for up to 60 days.
- Thaw: The night before you plan to serve frozen leftovers, place them in the fridge to thaw for the best flavor and texture.
- Reheat: To reheat, put it in the microwave for 45 to 90 seconds.
More special dinners to try:
Champagne Shrimp Scampi
Ingredients
- 8 ounces linguine or fettuccine pasta - dry
- 3 tablespoons unsalted butter
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 1 pound raw shrimp peeled and deveined - if frozen, thaw it first
- 1/2 cup dry champagne or Prosecco
- 1/2 cup heavy cream
- 2 tablespoons lemon juice
- Salt and ground black pepper to taste
- 1/3 cup parmesan cheese - grated
- 2 teaspoons lemon zest
- 1 tablespoon fresh parsley diced
Instructions
- Bring a large pot of water to a boil and cook the pasta according to package directions, aiming for al dente. Drain and set it aside.
- In a deep skillet, melt butter over medium heat. After that, add the garlic, and red pepper flakes, stir, and cook for 30-60 seconds.
- Add the raw shrimp, stir, and cook for ONLY 2-3 minutes. Making sure not to overcook them. Shrimp are completely cooked when they turn light pink in color.
- Next, pour in champagne, cream, and lemon juice. Season with salt and pepper, and stir well.
- After that, add the cooked pasta and toss well to coat it in the champagne sauce.
- Top with shaved parmesan cheese, and lemon zest, and garnish with chopped fresh parsley. Serve immediately.
Nutrition
Cooking tips:
- Instead of cooking in a pan, you can spray broiler pan with nonstick vegetable oil spray or olive oil and broil shrimp to make them crispy. Be sure to preheat the broiler for five minutes first and place the shrimp in a single layer.
- For extra elegance, stand several shrimps on the pasta in the middle of the plate. Arrange shrimp with the tails upright and pour warm sauce on top.
- To make it easier, pour the sauce into a resealable plastic bag and shake the bag. Then discard the plastic bag for easier cleanup.
- Add salt to your water after it starts to boil for more flavorful pasta.
- Make sure your shrimp are peeled and deveined but leave the tails intact.
- Although some recipes call for champagne, you can use cooking wine, dry white wine, champagne vinegar, or white wine vinegar.
