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4.75 from 8 votes

Prosecco Pasta with Lemon and Shallot

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!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course, Pasta
Cuisine: Italian
Keyword: pasta, prosecco
Servings: 2 servings
Calories: 688kcal
Author: Carrie Carvalho

Equipment

  • Pasta Pot
  • Sharp Knife
  • Chopping Board
  • Frying Pan or Shallow Casserole
  • Colander or Pasta Strainer
  • Wooden Spoon or Spatula
  • Kitchen tongs

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

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 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 mushrooms or courgette would also be a welcome vegetarian addition.

Nutrition

Calories: 688kcal | Carbohydrates: 82g | Protein: 15g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 88mg | Potassium: 431mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1061IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 2mg