Champagne isn’t just for drinking anymore. This year, woo your loved one with this multicourse Champagne feast, where the world’s most romantic bubbly is a key ingredient in each recipe
There are few ingredients more seductive than Champagne. Setting out the sparkly instantly sets a romantic mood, so why not extend that to an entire meal built around it?
Start out with a round of enticing Champagne cocktails, like Champagne dreams with pomegranate and orange liqueur to add tang and sweetness. Or, for something more subtle and classic, try an Angostura Bitters Champagne cocktail with a sugar cube to make the bubbly even fizzier.
Get the lowdown on the health benefits of Champagne >>
Two aphrodisiacs in one dish make for the ultimate Valentine’s Day appetizer, as in mussels steamed in Champagne. They already make the perfect pairing, so cooking them together is a match made in heaven.
To add a touch of Champagne to your salad, pick up a bottle of Champagne vinegar for the dressing. Made from Champagne or Champagne grapes, it offers the same elegant flavor that can imbue even a green salad with romance. Try Champagne, tarragon and Dijon dressing, or a divine spinach, sun-dried tomato and roasted cashew salad with Champagne vinaigrette to start off the meal.
For the main course, impress your loved one with linguine with shrimp and Champagne buerre blanc (a fancy term for butter sauce; recipe below). It’s quick and easy to make but feels celebratory, giving you less time in the kitchen and more time to romance your partner.
Of course a romantic meal isn’t complete without dessert! For something cute and sweet, try pink Champagne cupcakes, where Champagne is incorporated into both the batter and the icing. Or, for a refreshing palate cleanser, whip up some Champagne citrus sorbet in your ice cream maker ahead of time.
Linguine with shrimp and Champagne buerre blanc recipe
For the Champagne buerre blanc:
- 3 tablespoons minced shallots
- 1 cup Champagne (or other sparkling white wine)
- 3/4 stick cold butter, cut into 2-inch cubes
- Salt and pepper
For the linguine and shrimp:
- 1/2 pound fresh linguine
- 1 tablespoon butter
- 1 shallot, chopped
- 1 clove garlic, minced
- 1/2 pound shrimp, peeled and deveined
- Salt and pepper
- 1/4 cup Champagne (or other sparkling white wine)
- Chopped parsley, for garnish
- Make the Champagne buerre blanc: Combine the shallots and Champagne in a skillet over medium-high heat. Bring to a boil and, stirring occasionally, reduce to a glaze. Whisk in cold butter cubes a few at a time until sauce is thickened slightly. Set aside.
- Cook the pasta in boiling water until al dente. Drain and return to the pot. Pour the Champagne butter sauce over the pasta and toss to combine. Set aside.
- Heat the butter in the same skillet you’ve used and add the shallots and garlic; cook until just softened, about 3 minutes.
- Add the shrimp and saute until the shrimp turn pink and are cooked through, about 5 minutes. Season with salt and pepper and deglaze the pan with the Champagne. Stir once and transfer the entire contents to the pasta pot. Toss to combine.
- Serve the linguine and shrimp in shallow bowls and top with chopped parsley.