Champagne Shrimp Scampi
This Champagne Shrimp Scampi takes the classic shrimp dish and adds a touch of elegance, making it perfect for holidays and special occasions. I love serving it for New Year’s Eve, Valentine’s Day, or any celebration. The pasta and shrimp are tossed in a creamy champagne sauce that creates a rich and flavorful dish ready in just 30 minutes.
Shrimp is one of my favorite proteins because it cooks so fast and lets me have fun with the flavor. I can make anything from my shrimp roll recipe to crispy orange shrimp in minutes, and that is exactly why I lean on it so much. When the week is packed with the kids’ activities and my blog work, I know shrimp will help me get dinner on the table pretty quickly which is fantastic!
Table of contents
And today I am excited to show you how to elevate dinner whether it is for your husband or your best friends. I promise this meal will impress them. The best part is I can make it in just 30 minutes, which is a lifesaver when guests show up by surprise. I only need simple ingredients like lemon, heavy cream, spices, champagne, parmesan cheese, and parsley. This is definitely a meal you will want to try.
Why you will love this recipe
- Looks impressive but is quick to make: What I love most about this recipe is that it is ready in only about thirty minutes. It has become my go-to when I want something elegant without the long prep.
- A sauce worth savoring until the very last bite: The champagne blanc sauce is creamy with lemon, parmesan, and parsley, and it coats the pasta and shrimp perfectly.
- A dish to share with everyone: I often make this for New Year’s Eve or Valentine’s Day, but I have also cooked it during the week just to brighten an ordinary dinner with my family.
- Simple ingredients that taste restaurant worthy: Shrimp, pasta, butter, garlic, cream, lemon, parmesan, and parsley are all it takes to bring this recipe together. These everyday ingredients create an elegant meal that always gets compliments.
What you will need
- Champagne: I use extra dry sparkling champagne to give the sauce a rich flavor.
- Shrimp: I buy medium raw shrimp that are easy to peel and already deveined, which makes prep so much faster.
- Pasta: I love linguine for this dish because the flat noodles soak up the sauce.
- Lemon juice: Freshly squeezed lemon juice keeps the flavor bright and fresh, and I never use bottled juice for this recipe.
- Butter: Chilled unsalted butter is best because it melts slowly and makes the sauce silky.
- Heavy cream: A little heavy cream gives the champagne sauce a creamy texture similar to a classic beurre blanc.
- Garlic: I mince fresh garlic for the best flavor, but garlic powder works too.
- Red pepper flakes: Just a pinch adds gentle spice that balances the creamy sauce.
- Seasonings: I season lightly with salt and pepper as I go so the flavors come through perfectly.
- Parmesan cheese: I always grate parmesan fresh because it melts smoothly.
- Parsley: Fresh parsley is my favorite for garnish, though dried parsley works if that is what I have.
- Lemon zest: A little lemon zest on top makes the pasta fragrant and adds an extra fresh finish.
How to make
Cook the pasta: I bring a large pot of water to a boil and cook the pasta according to the package directions until it is al dente. Then I drain it and set it aside.
Start the sauce: I melt the butter in a deep skillet over medium heat. Then I add the garlic and red pepper flakes, stirring and cooking for about 30 to 60 seconds.
Cook the shrimp: I add the raw shrimp to the skillet, give them a stir, and cook for just 2 to 3 minutes. I make sure not to overcook them, pulling them off the heat once they turn light pink.
Make the sauce: I pour in the champagne, cream, and lemon juice, then season with salt and pepper. I stir everything well so the flavors blend together.
Add the pasta: I place the cooked pasta into the skillet and toss it well so every strand is coated in the champagne sauce.
Finish and serve: I top the pasta with shaved parmesan, a sprinkle of lemon zest, and a garnish of fresh parsley. Then I serve it right away while it is hot and creamy.
Expert tip
Don’t overcook the shrimp
After cooking shrimp recipes many, many times, as you can see if you search “shrimp” on my blog, one thing I will absolutely recommend is to watch the shrimp closely and avoid overcooking. Shrimp only need a couple of minutes, and once they turn light pink, they are done. If they cook too long, they turn rubbery and lose that tender texture that makes this dish so delicious. By pulling them off the heat at just the right moment, the shrimp stay juicy and pair perfectly with the creamy champagne sauce.
More tips to consider:
- I sometimes broil the shrimp instead of cooking them in a pan. I spray a broiler pan with olive oil, preheat the broiler for about five minutes, and place the shrimp in a single layer until they turn crispy.
- When I want the dish to look extra elegant, I stand a few shrimp on top of the pasta with the tails upright. Then I spoon the warm sauce over the middle so it looks restaurant ready.
- I always add salt to the water after it starts to boil. It gives the pasta more flavor right from the start.
- I make sure my shrimp are peeled and deveined before cooking, but I leave the tails on. They look pretty on the plate and are easy to eat.
- Although I love using champagne, I sometimes swap it with cooking wine, dry white wine, champagne vinegar, or white wine vinegar. The sauce still turns out delicious and full of flavor.
Recipe variations and add-ins:
- Mushroom mix: I sauté 1 cup of sliced mushrooms with the garlic and butter. They soak up the champagne sauce and add a rich, earthy taste.
- Lighter cream: For a lighter version, I reduce the heavy cream to 1/2 cup and use 1/2 cup of chicken broth. The sauce still comes out silky but not as rich.
- Tomato pop: I like to add 1 cup of cherry tomatoes cut in half. They add a sweet pop of flavor and a little color to the dish.
- Spinach boost: When I want more greens, I stir in 2 cups of fresh spinach right at the end. It wilts quickly and makes the pasta more hearty.
- Shrimp and scallops: For a heartier meal, I sometimes use 1 pound of scallops along with the shrimp. They cook quickly and pair amazing with the champagne sauce.
Serving suggestions
When I serve this Champagne Shrimp Scampi for dinner, I like to set it on the table with a basket of my dinner rolls. The soft warm rolls are perfect for soaking up every drop of the creamy champagne sauce. For something fresh on the side, I pair it with my cucumber feta salad, which brings a crisp and light balance to the richness of the pasta.
If I am planning a dinner menu with friends, I love starting with bacon wrapped shrimp with brown sugar as an appetizer before bringing out this pasta as the main dish. For dessert, I serve my chocolate Godiva cheesecake to finish the evening, and it always gets plenty of compliments from my friends. It is impossible to resist, so I highly recommend it!
How to store leftovers:
- Store: I keep leftover shrimp scampi in an airtight container in the fridge. It stays fresh for about two to three days.
- Freeze: When I want to save it longer, I place the leftovers in a freezer bag or freezer safe container. It freezes well for up to 60 days.
- Thaw: The night before serving, I move the frozen leftovers into the fridge. This helps them thaw slowly and keeps the best flavor and texture.
- Reheat: I reheat the scampi in the microwave for about 45 to 90 seconds until it is warmed through.
Frequently asked questions
I usually reach for extra dry champagne because it balances the sauce so nicely without making it too sweet. There have been nights when I did not want to open a bottle, so I swapped in a dry white wine, and it still turned out wonderful. It is nice to know I can use what I already have in the kitchen and still get that elegant flavor.
Yes, and I have done it plenty of times. When I have spaghetti or even angel hair in the pantry, I use those, and the champagne sauce still clings to the noodles beautifully. My kids are not picky about the pasta shape, so it is nice to know I can make this recipe work with whatever is on hand.
I love the richness heavy cream adds, but there are times when I use half and half if that is what I have in the fridge. The sauce comes out a little lighter, but the flavor is still delicious, and it makes the dish easier on nights when I want something less heavy. My husband always says he likes both versions, which makes me happy because it means the recipe is flexible and always a success.
More special dinners to try:
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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.
Notes
Don’t overcook the shrimp
After cooking shrimp recipes many, many times, as you can see if you search “shrimp” on my blog, one thing I will absolutely recommend is to watch the shrimp closely and avoid overcooking. Shrimp only need a couple of minutes, and once they turn light pink, they are done. If they cook too long, they turn rubbery and lose that tender texture that makes this dish so delicious. By pulling them off the heat at just the right moment, the shrimp stay juicy and pair perfectly with the creamy champagne sauce.More tips to consider:
- I sometimes broil the shrimp instead of cooking them in a pan. I spray a broiler pan with olive oil, preheat the broiler for about five minutes, and place the shrimp in a single layer until they turn crispy.
- When I want the dish to look extra elegant, I stand a few shrimp on top of the pasta with the tails upright. Then I spoon the warm sauce over the middle so it looks restaurant ready.
- I always add salt to the water after it starts to boil. It gives the pasta more flavor right from the start.
- I make sure my shrimp are peeled and deveined before cooking, but I leave the tails on. They look pretty on the plate and are easy to eat.
- Although I love using champagne, I sometimes swap it with cooking wine, dry white wine, champagne vinegar, or white wine vinegar. The sauce still turns out delicious and full of flavor.