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Prosecco Pasta with Lemon and Shallot

Elevate your Date Night with Carrie's Kitchen's Prosecco Pasta, a dish that's both indulgent and effortlessly simple.

At a glance

Ingredients

  • 200 grams long pasta shapes like pappardelle, tagliatelle, linguine
  • 1 tbsp butter
  • shallots or a small red onion
  • 2 garlic cloves, diced
  • 150 ml prosecco ⅔ cup
  • 120 ml double or heavy cream ½ cup
  • juice of 1 lemon
  • large bunch chopped fresh chives or chopped scallions/spring onions
  • salt

Method

  1. Bring a large pot of salted water to boil.
  2. Peel and thinly slice the shallots.
  3. Add the butter to a large frying pan or shallow casserole dish and melt over a low heat. Add the shallots and a pinch of salt and stir.
  4. After 2-3 minutes, when the shallots begin to soften, add in the garlic until it becomes fragrant.
  5. Pour over the prosecco, give it a stir and allow to simmer gently over a low heat for 5 minutes.
  6. Meanwhile, put the pasta on to cook according to the packet instructions. Before draining, make sure to reserve a cup of the cooking water.
  7. After the prosecco and shallots have been simmering for 5 minutes, stir in the lemon juice then stir in the cream bit by bit, mixing well each time. Allow to simmer for 2-3 minutes until the pasta is done. Add salt and pepper to taste, if desired.
  8. When the pasta is ready, add to the sauce and use tongs to throughly toss. Add some of the cooking water, a little splash at a time, until you get your desired consistency.
  9. Divide the pasta between 2 bowls and garnish with the remaining chopped chives before serving. You can also serve with an optional lemon wedge and some grated parmesan cheese.

Original recipe – Carrie’s Kitchen