Prosecco Pasta is the ultimate Date Night dish. Deliciously decadent yet quick and easy to prepare. It’s the perfect excuse to open up a bottle of your favourite fizz!
Prosecco Pasta
The ultimate date-night dish, Prosecco Pasta is luxurious and stylish but takes only 20 minutes to prepare with minimal fuss. The perfect dinner for a romantic night in (or any night of the week) and an excellent excuse to open a bottle of prosecco!
Date Night Pasta
This simple pasta dish can be ready in a mere 20 minutes, making it the perfect dinner to whip up while you have guests. Like my creamy Gochujang Pasta, t’s indulgent and feels super fancy too, even though it is so simple to prepare.
And whatever prosecco you use for the recipe will be the perfect accompaniment to drink with dinner. A crisp and bubbly prosecco will cut through the rich and creamy sauce perfectly.
I prefer a dry prosecco for this recipe as well as to drink, and always go for Brut or Extra Brut. You could also use a dry white wine if you prefer.
Serving Suggestions
I like to serve my Prosecco Pasta simply as is with my favourite tomato and mozzarella salad on the side, but you can also add some protein if you wish.
King prawns or scallops are excellent, or stir in some flakes of smoked salmon or cooked chicken. Some grilled broccoli or courgette would also be a welcome vegetarian addition.
Prosecco Pasta Ingredients
- Pasta – I prefer a long pasta like this pappardelle, tagliatelle or linguine.
- Prosecco – whatever you like to drink, though a dry or brut prosecco will be best. My personal favourite is Aldi Organic Prosecco – not only is it absolutely delicious but it is a steal at only £7.99.
- Lemon – juice from one whole lemon. Freshly squeezed is always the best.
- Double cream – you can substitute a dairy free cream.
- Butter – substitute olive oil or vegan butter if needed.
- Shallots – you could also use a small red onion. I love how they turn a beautiful pink colour.
- Garlic
- Chives – add a lovely fresh garlicky flavour and look great as a garnish. You can use scallions/spring onion, basil or parsley instead.
For a vegan version of this dish, simply swap the butter for olive oil or a plant based butter, use a plant based cream and make sure your chosen pasta and prosecco are also vegan friendly. I personally prefer the Oatly creamy oat (though it is single rather than double it still works a treat in the sauce.)
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
More Date Night Pasta Dishes:
- Vodka Pasta with Sausage
- Chilli Prawn Linguine
- Gochujang Vodka Rigatoni
- Garlic Mushroom Pasta
- Burst Cherry Tomato Pasta
- Creamy Bacon and Mushroom Pasta
Prosecco Pasta with Lemon and Shallot
Equipment
- Pasta Pot
- Frying Pan or Shallow Casserole
- Wooden Spoon or Spatula
Ingredients
- 200 grams long pasta shapes - like pappardelle, tagliatelle, linguine
- 1 tbsp butter
- 2 banana or echalion 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
Instructions
- Bring a large pot of salted water to boil.
- Peel and thinly slice the shallots.2 banana or echalion shallots
- 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.1 tbsp butter, salt
- After 2-3 minutes, when the shallots begin to soften, add in the garlic until it becomes fragrant.2 garlic cloves, diced
- Pour over the prosecco, give it a stir and allow to simmer gently over a low heat for 5 minutes.150 ml prosecco
- Meanwhile, put the pasta on to cook according to the packet instructions. Before draining, make sure to reserve a cup of the cooking water.200 grams long pasta shapes
- 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.juice of 1 lemon, 120 ml double or heavy cream
- 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. Stir in half the chopped chives.
- 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.large bunch chopped fresh chives
Notes
Nutrition
This recipe has been linked up to CookBlogShare hosted by Cat from Curly’s Cooking.
Never have I thought to add prosecco to a pasta dish before, I often add red wine to my ragu’s but this is next level, have to give this a go soon.
Oooh how indulgent, love a cream pasta sauce and the prosecco sounds great!
I love simple bowls of pasta that allow the ingredients to shine, a delicious combination of flavours.
I love this idea, just a few bubbles elevates a simple pasta dish no end! I’l take some king prawns and scallops on mine please 🙂