John and I don't drink champagne that often (does anyone?).  But, when his mom gave us champagne, I kept trying to find ways to use it up.  We both can have about a glass at a time, but really that's about it.  Unless it's prosecco, I'm pretty limited by just drinking it.

So, when I saw Snappy Gourmet and her Champagne Chicken, I thought to myself, champagne is a great substitution for any kind of dish that uses white wine.  So, I set about making a shrimp scampi-type dinner for John and I with the remainder of champagne.

It turned out really well, and I loved that the shrimp soaked up the champagne taste.  It was a great date-night dinner that could easily be adapted for Valentine's Day!  It's just around the corner, really, and I've been preparing a bunch of recipes for you and that special someone.  Or, heck, I've had many years without a special someone but that doesn't mean you can't celebrate!  Valentine's Day is about celebrating love--whether with someone special, the love for your family, and, just as importantly, the love for yourself. Champagne Shrimp Pasta
Serves:  6
1 box of thin spaghetti
2 cups frozen peas
4 ounces salted butter
1 cup champagne
2 tablespoons lemon juice
1 tablespoon garlic powder
1 tablespoon parsley
2 teaspoons pepper
2 pounds of shrimp
1/4 cup grated parmesan cheese, for garnish

Cook spaghetti according to package directions.  Place the peas in a colander and let them defrost.  Meanwhile, melt 4 ounces of butter in a large skillet.  Add half of the champagne, lemon juice,  garlic powder, parsley, and pepper.  Let simmer for about 5-10 minutes.  Then, add shrimp, cooking for about 10 minutes, shrimp should be pink.  Add frozen peas, the remainder of the champagne, and the pasta.  Toss the shrimp and sauce with the peas and pasta until well combined.  Plate the dish and sprinkle parmesan cheese over before serving.
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