Scampi de crevettes au champagne

Ingrédients

• 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)

Préparation

1. 1

   cook pasta: 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.

2. 2

   saute garlic: 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.

3. 3

   add the shrimp: 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.

4. 4

   pour in champagne: Next, pour in champagne, cream, and lemon juice. Season with salt and pepper, and stir well.

5. 5

   stir in the pasta: After that, add the cooked pasta and toss well to coat it in the champagne sauce.

6. 6

   serve: Top with shaved parmesan cheese, and lemon zest, and garnish with chopped fresh parsley. Serve immediately.