Prawns and Pasta with Champagne and Cream

    30 minutes

    A combination of mushrooms, prawns, champagne, shallots and tomatoes with thickened cream. Tossed together with angel hair pasta and topped with Parmesan cheese. Quick, easy and delicious.

    541 people made this

    Serves: 4 

    • 250g angel hair pasta
    • 1 tablespoon extra virgin olive oil
    • 1 cup sliced fresh mushrooms
    • 500g medium prawns, peeled and deveined
    • 1 1/2 cups (375ml) champagne
    • 1/4 teaspoon salt
    • 2 tablespoons minced shallots
    • 2 roma tomatoes, diced
    • 1 cup thickened cream
    • salt and pepper to taste
    • 3 tablespoons chopped fresh parsley
    • freshly grated Parmesan cheese

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
    2. Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
    3. Combine prawns, champagne and salt in the frying pan, cook over high heat. When liquid just begins to boil, remove prawns from pan and set aside. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add prawns and mushrooms to sauce, and heat through. Adjust seasonings to taste.
    4. Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon prawns with sauce over pasta, and top with Parmesan cheese.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (465)


    Delicious! I wasn't sure about the prawn/mushroom combo but I had both ingredients to use up so tried it; the tomatoes make it work! I used prosecco and added a tsp of tomato paste. Perfect!  -  28 Feb 2015


    Incredible! I made this dish last night for my girlfriend who described it as orgasmic after only the first mouthful! I essentially followed the recipe, but altered it slightly as per one previous reviewer. I sauteed swiss brown mushrooms in butter and olive oil then flamed them with a dash of brandy. Also added a teaspoon of garlic to the shallots and champagne. I used drained plum tomatoes instead of fresh, and added all the cream to the tomato sauce. I used a good champagne and it was worth the expense. Overall, probably the best pasta I have ever eaten, and I have eaten in michelin starred restaurants in Italy. The flavours are subtle, and the recipe does NOT need the garlic unless you definitely must have it. Not sure what difference using fresh tomatoes would make, but the drained canned tomatoes did not detract from the dish in my opinion. I will definitely be adding this recipe to my list of keepers. Outstanding.  -  29 Apr 2006  (Review from Allrecipes USA and Canada)


    This was an incredible recipe but I did make just a few changes. First, I added 1/2 of a medium onion instead of shallots and I added 3 cloves of garlic for extra flavor. I cooked the onions, garlic, and mushrooms together in the olive oil also with a few tablespoons of butter and then followed the directions for the rest of the recipe. I will surely be making this recipe again and again... it was excellent!  -  28 Jan 2005  (Review from Allrecipes USA and Canada)