Spaghetti with Shrimp in Prosecco Cream Sauce
Region: Italy
Category: Pasta with Shellfish
Season: Any
Difficulty: Easy but labor intensive

As simple as this preparation is, it has an elegant taste.  I often make dishes like this the night after having a party as it seems that I always find an opened bottle of Prosecco in the refrigerator with about 1/2 cup left.  If you don’t have shrimp stock, you can make some with the shells of the shrimp.  Place them in 3 cups of water and bring to a boil and simmer until needed.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 25 minutes

3 tablespoons unsalted butter

3/4 pound small shrimp, shelled

5 tablespoons finely chopped onions

1 garlic clove, peeled and finely chopped

1 serrano chile, seeded and finely chopped

1/2 cup champagne

2 cups shrimp stock

1 cup heavy cream

Pinch of cayenne pepper

Salt and freshly ground black pepper to taste

1 pound spaghetti

2 tablespoons finely chopped fresh parsley leaves

1. In a large skillet, melt 2 tablespoons butter over medium heat, then cook the shrimp until orange-red on both sides, about 3 minutes.  Remove the shrimp and set aside.  Add the onions, garlic, and serrano chile to the skillet and cook until the onion is translucent, about 5 minutes.  Pour in the champagne and cook until it is nearly evaporated.

2. Pour in 1 cup of shrimp stock into the skillet and simmer until it is reduced by half.  Add the remaining cup of shrimp stock and simmer until it also is reduced by half, then pour in the cream and cook until there are about 2 cups of sauce in all.  Sprinkle the cayenne, and season with salt and pepper.  Melt in the remaining tablespoon of butter.

3. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.  Transfer the pasta to the skillet and toss with the sauce and shrimp.  Sprinkle the parsley over and serve.

Variation: 

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Posted: 12/21/2006