Tagliatelle with shrimp and champagne butter sauce
Alcoholic beverages
I know what you're thinking: this sounds too fancy for a weeknight meal. That's the beauty of it. It's a quick and easy recipe disguised as something elegant and complicated. Which also makes it an excellent dinner party choice. <br /> <br />The recipe is inspired by a recent meal I had at Cordelia restaurant in Old Jaffo in Tel Aviv. I had ricotta and spinach-stuffed tortelloni with shrimp and Champagne butter sauce (essentially a Champagne beurre blanc). This is my attempt at a weeknight version of that seductive dish. The sauce is subtle in flavor and buttery, while the shallots absorb the Champagne flavor and lend some bite to the dish. <br /> <br />I had a little extra time so made my own fresh pasta, but any store bought fresh pasta, or even good dried pasta will work fine. And while the vino you cook with should always be something you'd drink, you can use any inexpensive sparkling white wine here. It uses a lot, so don't go all out on this one. If you want an even more indulgent dish, a splash of cream at the end would be lovely as well. - kmartinelli
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