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Champagne Butter Sauce Shells with Shrimp

Champagne Butter Sauce Shells with Shrimp
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
  • For champagne butter sauce:
  • 1 cup champagne
  • ⅓ cup cold unsalted butter, cut into several chunks
  • 3 tbsp shallots, minced
  • 1 tsp lemon juice
  • Salt & pepper to taste
  • For pasta & shrimp:
  • 1 cup champagne
  • ⅓ cup cold unsalted butter, cut into several chunks
  • 3 tbsp shallots, minced
  • 1 tsp lemon juice
  • Salt & pepper to taste
  • 1 box Banza Shell Pasta
  • 1 lb raw shrimp, peeled/deveined
  • ¼ cup champagne
  • 1 tbsp unsalted butter
  • 1 tbsp shallot, minced
  • 1 clove garlic, crushed
  • Salt & pepper to taste
  • Parsley to garnish
  • Parmesan or Grana Padano to top (shaved or grated)
Instructions
  1. As per pasta packaging instructions, bring a large pot of water to boil over high heat. Add Banza shells in and reduce heat a bit until it reaches a medium boil. Cook for 5-7 minutes, then drain and rinse shells immediately with lukewarm water. Drain completely and pour shells back into the pot.
  2. Heat pan on medium-high heat, and add shallots and champagne in. Boil mixture, stirring occasionally, until liquid is reduced to a glaze (about 4-5 mins). Add in chunks of butter, continually mixing quickly until sauce reaches a creamier consistency. Add lemon juice, and salt and pepper to taste. Pour sauce into pot with pasta, and stir to coat shells with sauce evenly. Reserve pan.
  3. Heat reserved pan on medium-high heat, and melt butter. Add garlic and shallots in and cook until softened. Add shrimp and cook until pink and opaque. Pour champagne in and deglaze the pan (stir rapidly as champagne froths). Season with desired salt and pepper, and add shrimp to pot of pasta. Stir to combine.
  4. Plate pasta, and top with parsley garnish and desired amount of parmesan or grana padano. Enjoy!

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