Best 11 Champagne And Rosemary Shrimp Recipes

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Welcome to the journey of tantalizing flavors! Prepare to embark on a culinary adventure that will leave your taste buds captivated. This article will guide you through the process of creating a delightful dish that combines the sophistication of champagne and the aromatic essence of rosemary, culminating in a gastronomic masterpiece: champagne and rosemary shrimp. So, get ready to immerse yourself in a world of culinary artistry as we unravel the secrets of crafting this exquisite dish.

Let's cook with our recipes!

ROSEMARY SHRIMP WITH SPAGHETTI



Rosemary Shrimp with Spaghetti image

I came up with this recipe on a busy weeknight when I was pressed for time. Now it's my go-to dish whenever I need a quick, nutritious meal. Serve this with garlic bread so you can scoop every last bit of goodness off your plate! -Candace Havely, Sterling, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

8 ounces uncooked white fiber or whole wheat spaghetti
1 tablespoon olive oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 garlic cloves, minced
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 cups fresh baby spinach
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled feta cheese

Steps:

  • Cook spaghetti according to package directions. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium heat. Add shrimp, garlic and rosemary; cook and stir 3-4 minutes or just until shrimp turn pink. Stir in spinach; cook, covered, until slightly wilted., Add spaghetti, lemon juice, salt and pepper; toss to combine, adding reserved pasta water as desired. Sprinkle with cheese. Remove from heat; let stand, covered, until cheese is softened.

Nutrition Facts : Calories 349 calories, Fat 7g fat (2g saturated fat), Cholesterol 142mg cholesterol, Sodium 366mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 8g fiber), Protein 29g protein. Diabetic Exchanges

ROASTED SHRIMP WITH ROSEMARY AND LEMON



Roasted Shrimp With Rosemary and Lemon image

Shrimp is now the most popular seafood in America, and this bright and fragrant treatment couldn't be simpler. Just scatter several rosemary branches onto a sheet pan and top with shrimp. Drizzle with lemon juice and olive oil then roast until the shrimp are peachy pink all over. For the most part, the shrimp will tell you when they're done. Certainly they're ready once they're pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half; if it's opaque, or even nearly so, season to taste and start eating.

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5

Several rosemary branches
1 1/2 pounds peeled shrimp
Olive oil
Fresh lemon juice
Lemon wedges, for garnish

Steps:

  • Heat the oven to 500.
  • Lay a bunch of rosemary branches in the bottom of a roasting pan, and put 1 1/2 pounds peeled shrimp on top. Sprinkle generously with salt and freshly ground pepper.
  • Drizzle with olive oil and lemon juice.
  • Roast, turning the shrimp once, until they're pink all over, 10 to 15 minutes. Serve with lemon wedges.

ROASTED SHRIMP WITH CHAMPAGNE-SHALLOT SAUCE



Roasted Shrimp with Champagne-Shallot Sauce image

Provided by Jeanne Thiel Kelley

Categories     Citrus     Fish     Herb     Onion     Vegetable     Roast     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

2 cups brut Champagne
1/2 cup minced shallots
3 1/2 tablespoons olive oil plus additional for brushing
2 3/4 pounds uncooked large shrimp (13 to 15 per pound), peeled, deveined, tails left intact
3 1/2 teaspoons chopped fresh thyme, divided
2 1/4 teaspoons finely grated lemon peel, divided
1/2 cup (1 stick) butter, room temperature, diced
Blue Lake Green Beans with Lemon and Thymeepi:recipelink
2 tablespoons chopped fresh Italian parsley

Steps:

  • Simmer Champagne and shallots until reduced to 1/2 cup, about 25 minutes. do ahead Sauce base can be made 2 days ahead. Cover; chill in pan.
  • Combine 3 1/2 tablespoons oil, shrimp, 2 1/2 teaspoons thyme, and 1 3/4 teaspoons lemon peel in large bowl; sprinkle with salt and pepper. Toss. DO AHEAD Can be made 2 hours ahead; cover and chill, tossing occasionally.
  • Position 1 rack in bottom third and 1 rack in top third of oven. Preheat to 450°F. Brush 2 heavy large rimmed baking sheets with oil. Arrange shrimp on sheets. Roast until opaque, 6 minutes.
  • Meanwhile, bring sauce base to simmer; remove from heat. Whisk in butter in 4 additions. Whisk in remaining 1 teaspoon thyme and 1/2 teaspoon lemon peel. Season with salt.
  • Arrange green beans on large platter; top with shrimp. Spoon some sauce over; sprinkle with parsley. Serve, passing remaining sauce separately.

ROSEMARY GARLIC SHRIMP



Rosemary Garlic Shrimp image

Delicate shrimp take on fabulous flavor when simmered in a chicken broth mixed with garlic and ripe olives. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 11

1-1/4 cups chicken or vegetable broth
3 tablespoons chopped ripe olives
1 small cayenne or other fresh red chili pepper, finely chopped
2 tablespoons lemon juice
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
4 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
2 pounds uncooked shrimp (31-40 per pound), peeled and deveined

Steps:

  • In a large skillet, combine all ingredients except shrimp; bring to a boil. Cook, uncovered, until liquid is reduced by half., Stir in shrimp; return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 3-4 minutes, stirring occasionally.

Nutrition Facts : Calories 110 calories, Fat 2g fat (0 saturated fat), Cholesterol 139mg cholesterol, Sodium 473mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

CHAMPAGNE SHRIMP AND PASTA



Champagne Shrimp and Pasta image

A friend of mine gave me this recipe, and it has become a family favorite. It is an elegant enough for company yet very simple to make, especially if you purchase shrimp that has already been peeled.

Provided by TKF123

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 4

Number Of Ingredients 12

8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 ½ cups champagne
¼ teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese

Steps:

  • 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.
  • 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.
  • Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. 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 shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
  • Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

Nutrition Facts : Calories 607.5 calories, Carbohydrate 38.9 g, Cholesterol 254 mg, Fat 29 g, Fiber 2.7 g, Protein 31.5 g, SaturatedFat 14.6 g, Sodium 459.1 mg, Sugar 3.2 g

SPICY SHRIMP WITH GARLIC, BASIL, AND ROSEMARY



Spicy Shrimp with Garlic, Basil, and Rosemary image

"Goddess of Garlic" Pat Reppert of Saugerties, New York, shares this recipe from her cookbook "Mad for Garlic."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 16

Salt and pepper
1 pound penne pasta
1 tablespoon plus 1/4 cup extra-virgin olive oil
8 garlic cloves, cut into matchsticks, plus 1 more for pressing
1 tablespoon finely snipped fresh rosemary leaves
1 large onion, thinly sliced
1 pound large shrimp, peeled
2 jalapeno chiles, seeded and finely diced
1/2 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1/2 cup thinly sliced basil leaves, plus whole leaves for garnish
1 tablespoon tamari sauce
2 teaspoons Worcestershire sauce
2 tablespoons medium sherry
2 teaspoons sugar
1/3 cup pitted and halved black olives

Steps:

  • Bring a large pot of water to a rapid boil; add salt. Add pasta, and cook according to package directions until al dente. Drain, and return pasta to the pot with 1 tablespoon olive oil and 1 garlic clove put through a garlic press. Stir to combine. Keep warm.
  • In a large skillet, heat remaining 4 tablespoons olive oil until hot but not smoking. Add garlic matchsticks, and cook until golden, stirring constantly. Add rosemary, and cook for 1 minute. Remove garlic and rosemary from the skillet; set aside. Add onion, and cook, stirring, until golden.
  • Add shrimp and jalapenos to the infused oil, and cook, stirring, until shrimp are just done. Add peppers, basil, salt, and pepper, and cook until the peppers are cooked, yet still crisp. Make a well in the center of the skillet, and add tamari sauce, Worcestershire sauce, sherry, and sugar. Stir to dissolve sugar. Return garlic and rosemary to the skillet. Add olives, and cook until heated through, 1 to 2 minutes, stirring occasionally.
  • Serve shrimp and peppers over the warm penne. Garnish with sprigs of basil. Serve immediately.

CHAMPAGNE SHRIMP



champagne shrimp image

Make and share this champagne shrimp recipe from Food.com.

Provided by chia2160

Categories     Broil/Grill

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 cups champagne
1/2 cup chopped shallot
2 tablespoons white wine vinegar
1/4 teaspoon whole black peppercorn
1 cup butter, cut into 16 pieces
1 cup champagne
1/4 cup olive oil
3 tablespoons chopped shallots
salt & fresh ground pepper
24 large shrimp
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley (or use 1 tsp dried, each)
nonstick cooking spray

Steps:

  • for sauce: heat champagne, shallots, vinegar and peppercorns in a saucepan and boil until reduced to 1/4 cup, about 20 minutes, set aside. for marinade: combine champagne, oil, shallots, pepper and shrimp in a plastic bag and seal.
  • marinate for 30-60 minutes heat oven to broil remove shrimp to a broiler pan that's been sprayed with non-stick spray, discard marinade broil shrimp 2 minutes per side, remove. rewarm sauce over medium heat, adding butter in bits and whisking until melted before adding more.
  • season with salt and pepper if desired serve 4 shrimp per plate and spoon sauce around.
  • sprinkle each plate with fresh herbs.

CHAMPAGNE AND ROSEMARY SHRIMP



CHAMPAGNE AND ROSEMARY SHRIMP image

Yield 6

Number Of Ingredients 15

1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
1/2 teaspoon paprika
1 teaspoon fresh or dried rosemary leaves, chopped
1/2 cup butter or margarine (1 stick), divided
8 ounces sliced mushrooms
1 cup chopped green onions, divided
2 teaspoons minced garlic, divided
1/2 cup chopped fresh parsley, divided
1 cup champagne or dry white wine
1/2 cup heavy cream
1 pound peeled and deveined medium shrimp
Chopped fresh parsley, for garnish
Cooked pasta, rice or toasted bread slices, as accompaniment

Steps:

  • 1. Combine salt, peppers, paprika and chopped rosemary in a small bowl and set aside. (You may want to put half in a second bowl) 2. Heat 1/4 cup butter in a large skillet over medium-high heat. 3. Add mushrooms and half of the seasonings, green onions, garlic and chopped parsley. 4. Sauté until mushrooms are golden brown. Add champagne and boil until reduced by half, about 5 minutes. 6. Add the heavy cream and continue to boil, until sauce is slightly thickened. 7. In another large skillet, melt remaining 1/4 cup butter. 8. Add the shrimp and remaining seasonings, green onions, garlic and chopped parsley. 9. Saute until shrimp turn pink, about 3 minutes. 10. Add shrimp to mushroom sauce, garnish with additional chopped parsley, if desired, and serve over hot cook

SHRIMP AND VEGETABLES WITH CHAMPAGNE



Shrimp And Vegetables With Champagne image

Provided by Bryan Miller And Pierre Franey

Categories     dinner, main course

Time 20m

Yield Four servings

Number Of Ingredients 16

1 1/4 pounds medium-sized shrimp, peeled and deveined, with shells reserved
1 cup very dry white wine, such as a Chablis, for shrimp stock
1 cup water
1 tablespoon butter
1 cup sliced carrots
1 cup finely sliced celery
1 cup thinly sliced onions
1 cup thinly sliced leeks
Salt and freshly ground pepper to taste
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
4 tablespoons minced shallots
1 cup Champagne, sparkling wine or still dry white wine
4 tablespoons cream
4 tablespoons butter at room temperature
Parsley sprigs for garnish

Steps:

  • Place the shrimp shells in a saucepan with the wine and the water over medium-high heat, covered. Bring to a boil, then simmer for five minutes. Strain the liquid into a bowl (you should have about one-and-a-quarter cups) and discard the shells.
  • In another pan, melt one tablespoon of butter in a saucepan over medium-high heat, then add the carrots, celery, onions and leeks. Stir well, then add salt and pepper, the bay leaf and thyme. Cook, covered, for about five minutes.
  • Add the reserved shrimp stock to the vegetable combination. Taste for seasonings. Reduce the liquid over medium-high heat for five minutes.
  • Add the shallots and Champagne (or white wine). Reduce by half over high heat. Add the cream and soft butter and stir to blend thoroughly. Add the shrimp, season with salt and pepper, stir over high heat for about one-and-a-half minutes, or until the shrimp become pink.
  • Remove the bay leaves and thyme sprigs and serve, garnished with parsley sprigs.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 22 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 1089 milligrams, Sugar 6 grams, TransFat 1 gram

GARLIC AND ROSEMARY SHRIMP



Garlic and Rosemary Shrimp image

I came across this recipe when looking for things to make with herbs that I grow. Although I haven't made this yet I am planning on making it soon. Recipe source: local newspaper

Provided by ellie_

Categories     < 60 Mins

Time 50m

Yield 12 appetizer servings, 4-6 serving(s)

Number Of Ingredients 13

3 lbs unpeeled medium shrimp
1/4 cup butter or 1/4 cup margarine
1/4 cup olive oil
1 large head of garlic, the whole thing, peeled and separated into cloves
1 cup white wine
1/4 cup white wine vinegar
1/4 cup lemon juice
4 dried hot red chili peppers
3 bay leaves
3/4 teaspoon salt
1 tablespoon fresh oregano or 1 teaspoon dried oregano
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon dry crushed red pepper

Steps:

  • Peel shrimp, leaving tails on and set aside.
  • In a large skillet melt butter and oil over medium high heat. Add garlic cloves to butter/oil mixture and sauté for 2-4 minutes.
  • Stir in wine and next 8 ingredients (vinegar- crushed red pepper). Bring to a boil, stirring occasionally for 10 minutes or until reduced by half.
  • Add half of the shrimp cooking 5 minutes or until shrimp turns pink.
  • Remove shrimp from pan with slotted spoon and set aside.
  • Cook remaining shrimp for 5 minutes or until shrimp turns pink.
  • Strain broth.
  • Serve shrimp with strained broth, if desired.

Nutrition Facts : Calories 649.8, Fat 31, SaturatedFat 10.3, Cholesterol 548.9, Sodium 1027.9, Carbohydrate 9.1, Fiber 0.6, Sugar 1.3, Protein 70.1

SHRIMP ROASTED ON ROSEMARY



Shrimp Roasted on Rosemary image

We love the flavor and the look of head-on jumbo shrimp,but medium shrimp can be used; just roast the dish for 15 minutes in step 4. Serve the shrimp in the skillet, and the herb's heady aroma will be part of the experience.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h30m

Number Of Ingredients 6

1 pound 3 ounces head-on jumbo shrimp (about 8) or medium shrimp (about 20)
10 garlic cloves, crushed
3 tablespoons extra-virgin olive oil
1 teaspoon finely grated orange zest, plus 1/4 cup fresh orange juice, plus 1 medium orange, sliced (about 6 slices)
Coarse salt and freshly ground pepper
2 1/2 ounces rosemary sprigs (about 34)

Steps:

  • Make a slit along the vein of each shrimp using a sharp paring knife, cutting through the shells and slightly into the flesh to partially butterfly; devein. Combine garlic and oil in a medium bowl, slightly mashing garlic. Stir in orange zest and juice. Add shrimp. Rub marinade into shrimp to coat. Let marinate in refrigerator, covered, tossing occasionally, for at least 1 hour.
  • Preheat oven to 450 degrees. Season shrimp with 1/2 teaspoon salt and some pepper; toss to coat. Remove from marinade, brushing off any large garlic pieces. Strain marinade into a bowl, pressing on garlic; discard solids.
  • Arrange half the rosemary in a 12-inch cast-iron skillet. Place oranges on top of rosemary. Arrange shrimp on top of oranges. Tuck remaining rosemary between shrimp. Pour in reserved marinade.
  • Bake in upper third of oven until shrimp start to brown and are just cooked through, 13 to 15 minutes.

Tips:

  • Choose fresh, large shrimp. They will cook more evenly and have a better flavor.
  • Use a large skillet. This will help prevent the shrimp from overcrowding and steaming instead of searing.
  • Don't overcrowd the skillet. If you do, the shrimp will not cook evenly.
  • Season the shrimp liberally. This will help to enhance their flavor.
  • Cook the shrimp until they are just opaque and pink. Overcooked shrimp will be tough and rubbery.
  • Serve the shrimp immediately. They are best when they are hot and fresh.

Conclusion:

Champagne and rosemary shrimp is a delicious and easy-to-make dish that is perfect for any occasion. The shrimp are cooked in a flavorful sauce made with champagne, rosemary, butter, and garlic. They are then served over a bed of rice or pasta. This dish is sure to impress your guests, and it is also a great way to use up any leftover champagne.

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