Quick and Easy

Champagne Alfredo with Crispy Prosciutto & Shrimp

November 20, 2018
12 Ratings
Photo by Rocky Luten
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4
What You'll Need
  • 8 thin slices of prosciutto
  • 1 pound pappardelle pasta (or any long cut pasta you prefer)
  • Salt and pepper
  • 12 jumbo tail-on shrimp, shelled and deveined
  • 2 tablespoons olive oil
  • 1/2 cup butter
  • 1 shallot, mined (about 1/4 cup)
  • 4 cloves garlic, minced
  • 1 cup champagne
  • 1/2 cup heavy cream
  • 1 1/2 cups finely grated parmesan cheese, plus more for serving
  • 1 handful parsley, minced, for topping
  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper. Lay the prosciutto slices on the sheet tray in a single layer. Do not overlap. Place the prosciutto into the oven and bake for 15-20 minutes or until it begins to crisp. Remove the prosciutto to a cooling rack.
  2. Bring a few quarts of heavily salted water to a rolling boil. Add the pasta. While the pasta cooks, start the sauce.
  3. Heat a large skillet over heat heat. Season the shrimp with salt and pepper. Add the olive oil. Once hot, add in the shrimp and sear for two minutes on each side or until they begin to color. Remove the shrimp to a plate. Turn the heat down to medium low and add the butter to melt. Add the shallot, garlic, 1/2 teaspoon salt and ¼ teaspoon pepper. Sauté until just fragrant, about 2 minutes. Add in the champagne and crank the heat up to high to bring to a boil. Add 1/2 cup of the starchy pasta cooking water and the heavy cream and boil for 5 minutes.
  4. When the pasta has finished cooking, add it directly into the pan with the sauce. Toss to the pasta to coat. Turn off the heat, remove the pan from the heat and add in the cheese. Continue to toss the pasta around the pan until the pasta is evenly coated and the cheese has melted.
  5. Divide the pasta into bowls and top with Parmesan cheese, a few shrimp, parsley and a slice or two of crispy prosciutto.

See what other Food52ers are saying.

  • Wendy Prior
    Wendy Prior
  • Catherine Rashmi Karnitis
    Catherine Rashmi Karnitis
  • Arthur Silva
    Arthur Silva
  • Grant Melton
    Grant Melton

7 Reviews

Wendy P. December 30, 2020
Just made this and was perfect! Creamy, well flavored and the prosciutto crisp chip on top was a perfect complement. Used kosher salt so did not have a problem with anything being too salty and subbed sea scallops for shrimp - YUM adding it to my new dish rotation! Would not swap out champagne as I think it makes for a much lighter flavor than a white wine...thank you!
Catherine R. January 2, 2019
I made this on New Year's Day, with some variations, and it was a satisfying and delicious dish! I used tagliatelle instead of pappardelle pasta, and wild-caught roasted salmon, instead of shrimp, and cava instead of champagne. I would definitely make this dish again in the future!
Sylvia January 1, 2019
This is a great end of the holidays treat. I added a few handfuls of frozen peas at the end of the pasta cooking which made it more of a one pot meal. But a green salad would be delicious and easy too. We found this salty for our taste so even though I didn’t add as much salt as the tecipe recommended I would add way less next time. The salt in the shrimp, the cheese and the prosciutto can throw this off.
Christina December 31, 2018
I used Sauvignon blanc. The prosciutto once toasted was very salty. So next time I’d probably lay off some of the salt elsewhere. I thought the amount of butter was a lot but I splurged. Happy new year.
KS December 30, 2018
Um, yum! But I don't think I'm capable of putting Champagne in a skillet instead of a glass. Would something else work? Sauvignon B? Are the bubbles crucial?
Arthur S. December 26, 2018
A touch of acid would go a long way with such a rich sauce.
Grant M. December 26, 2018
The champagne adds a touch of acidity but if you want a little more, serve the pasta with a wedge of lemon to brighten it up a bit! A little zest might be nice too. Happy New Year!