Shrimp & Lobster in Champagne Butter Sauce

I’m not sure what it is about champagne. Is it the flavors? The bubbles? The way you feel like it makes any meal or occasion “fancy” when you drink it? D – all of the above.

You ever dream of food? I don’t mean the burger from the commercial that seems to be on repeat or having another Starbucks frappucino, I mean dream of creating a dish that you just know is going to be delicious! That was me and this pasta… For the longest I’ve wanted to make this because I was dying to try the champagne butter sauce, but I couldn’t find the right time or the right reason or a break in our busy schedule to make a fancy dinner that we wouldn’t eat on the run or in two separate locations. Valentine’s Day finally gave me the perfect excuse.

I know that not everyone celebrates Valentine’s Day and most people (like us) feel like if you think of each other and treat each other lovingly everyday then Valentine’s Day is just another day. Depending on our schedules, some years we go all out and other years it’s real low-key, but usually it’s an excuse to try a new champagne. This year it was kinda in the middle: he had to work and I had a late meeting, but we still managed to sit still together long enough to sip our champagne, and even though we’ve had Barefoot Prosecco before, I’d never cooked with it.

Let me just tell you: this dish was unbelievable; there wasn’t a drop left in the pot! I will warn you that if you are not used to or are afraid of seeing your food swimming in butter, this might not be the dish for you, but if you have an inner Paula Deen like I do, then you should most definitely try this. One of the beautiful things of this dish is that it doesn’t use all the champagne, so you have some left to sip on while you eat and continue to bring out the flavors. If you’re lazy like me and you don’t have a lot of time to steam and peel and chop lobster or if it’s just too expensive for you to buy fresh, don’t feel bad; that’s why they sell pre-cooked langostino lobster meat in the seafood deli. Depending on the dish I don’t like to use pre-cooked seafood, but in this pasta you’re really just “cooking” it long enough to heat through, so there’s no fear of overcooking it.

Even though it was just for the two of us for one fancy little date night dinner, I don’t think I made enough, and I will definitely be making this again.


Shrimp & Lobster in Champagne Butter Sauce
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  • ¾ C champagne or sparkling wine
  • 1 C heavy cream
  • 1 stick unsalted butter, divided
  • 2 Tbsp. vegetable stock
  • ½ yellow onion, chopped
  • 1 Tbsp. flour
  • 1 lb. shrimp, peeled and deveined
  • 1 – 8oz. package pre-cooked Langostino lobster meat
  • Garlic powder
  • Onion powder
  • Cracked black pepper
  • 6-cheese Italian blend, optional
  • Dried parsley, optional
  • Cooked angel hair pasta or thin spaghetti


  • Thaw the lobster in the fridge, if necessary. Season the shrimp with the garlic powder, onion powder, and pepper and fry over medium high heat in 4 tablespoons (½ stick) of butter until cooked through. Remove from pan and set aside. Melt the other 4 tablespoons of butter and scrape up the drippings from the shrimp. Add in the onions and cook until translucent. Whisk in the flour until smooth and slowly pour in the vegetable stock and then the champagne or sparkling wine. Reduce heat to medium and pour in the heavy cream. Once thickened add in the shrimp, lobster, and pasta and incorporate. Simmer for 5 – 7 minutes, allowing the flavors to marry. Plate and top with cheese and parsley (if using), and enjoy!

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