Champagne Shrimp and Pasta. A fitting way to toast the new year. A little bubbly for the shrimp, a little bubbly for me, a little more for the shrimp…where was I?
Oh yes, another year is coming to a close and a new one is just around the corner.
This week the Sunday Supper Group is taking time to reflect on the past year, make resolutions for the coming year and share traditions to ring in the New Year. Conni from the Foodie Army Wife is our gracious host for this event. Thank you Conni for helping Sunday Supper usher in the New Year!
The new year is a scary time for me. I often get the feeling that time is getting away from me. They say as you get older, time speeds up. It must be true because I swear I just took the plastic off my windows and yesterday I put it up again. That’s another reason I buy all season radials. Who can remember to put on the snow tires before there is a foot of snow on the ground?
As far as food goes, I take the new year in stride.
I often make shrimp sauces with white wine but this is for New Year’s Eve. I felt champagne was in order! I also have some champagne vinegar on hand. It worked perfectly. No lemon juice needed.
This dish can be served as a small plates offering or main course.
As for the rest of the champagne, pour yourself a glass. Here’s a toast wishing you a bright new year that’s full of hope, opportunities, good health and good fortune! “clink”
- 1 pound raw shrimp, peeled and deveined
- ¼ pound butter
- ¼ cup olive oil
- 1 Tablespoon minced garlic
- ½ cup champagne
- 2 Tablespoons champagne vinegar
- ½ teaspoon thyme
- ½ cup dried mushrooms, rehydrated
- ¼ cup grated parmesan cheese
- 1 (1 pound) box angel hair or thin spaghetti
- parsley for garnish
- In a large skillet, combine butter, oil, champagne, vinegar, shrimp, garlic, mushrooms and thyme. Cook over medium heat until shrimp are opaque. stir in parmesan.
- While shrimp sauce is cooking, cook pasta according to package directions.
- Serve sauce over pasta. Garnish with parsley and additional cheese if desired.
Come Celebrate the New Year with us!
Join us this weekend for Reflections and Resolutions!
- Snowman Eggnog Pancakes from Shockingly Delicious
- Baked Oatmeal from In The Kitchen With Audrey and Maurene
- Chia Seed Breakfast Pudding from girlichef
Appetizers & Snacks
- Bourbon Pecan Chocolate Popcorn from Cupcakes & Kale Chips
- Moroccan Cigars from Jane’s Adventures in Dinner
- Baked Camembert with Caramel and Pecans from That Skinny Chick Can Bake
- Pancetta & Goat Cheese Crostinis from Country Girl in the Village
- New Year’s Brezel from The Not So Cheesy Kitchen
- Sweet and Savory Mixed Nuts from Peanut Butter and Peppers
- Glazed Snickerdoodle Bars with Walnuts from Pies and Plots
- Champagne Shrimp and Pasta from Cindy’s Recipes and Writings
Main Dishes & Sides
- Minestrone Any Way from Hot Momma’s Kitchen Chaos
- Pecan-Crusted Rainbow Trout from Small Wallet, Big Appetite
- Mushroom Risotto from Hezzi-D’s Books and Cooks
- Zapiekanka (Polish ‘pizza’) from Curious Cuisiniere
- Hoppin’ John for Good Luck from The Wimpy Vegetarian
- Italian Vegetable Soup from The Foodie Army Wife
- Chicken stuffed with Mozzarella and Prosciutto from Family Foodie
- Black-Eye Pea and Greens Casserole and Wine Pairings from ENOFYLZ Wine Blog
Desserts & Drinks
- Candied Bacon Bourbon Bloody Mary from The Girl In The Little Red Kitchen
- Peanut & Pretzel Bark from Killer Bunnies, Inc.
- Cherry Almond Blondies from Mess Makes Food
- Apricot Fizz from Magnolia Days
- Celebration Mimosas from Kudos Kitchen By Renee
- Dark Chocolate Cake Doughnuts from What Smells So Good?
- Gluten Free Cronuts from No One Likes Crumbley Cookies
- Spiced Cranberry Apple Crisp from Neighborfood
- Blood Orange Mimosas from Take A Bite Out of Boca
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