Green Door Hospitality

Adventures in Everyday Entertaining

Elegant and Affordable: Shrimp Beurre Blanc with Brussels Sprouts

Shrimp Beurre Blanc Pasta with Brussels Sprouts

This is a very simple yet elegant pasta dish — perfect for entertaining a few friends or as an intimate dinner for two.   The recipe combines recipe preparations from a couple other posts of mine and then makes it magical with Alton Brown’s Beurre Blanc recipe.  It’s a wonderful dish for the weekend!

Shrimp Beurre Blanc with Brussels Sprouts 

  • Recipe for Lemon Garlic Shrimp
  • Recipe for Roasted Brussels Sprouts (minus the balsamic vinegar)
  • 6 cups hot cooked penne pasta (about 12 oz uncooked pasta)
  • 1 to 2 shallots, chopped fine
  • 8 oz white wine
  • 2 oz lemon juice
  • 1 Tbs heavy cream
  • 12 Tbs unsalted butter, chilled and cubed
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • Parmesan cheese, grated

For Sauce

Combine the shallots, white wine, and lemon juice in a saucepan over high heat and reduce to 2 tablespoons.

Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and pepper.

In a large serving bowl, add prepared shrimp and brussels sprouts.  Pour sauce over them and toss to coat.

Garnish with parmesan cheese.

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13 comments on “Elegant and Affordable: Shrimp Beurre Blanc with Brussels Sprouts

  1. apuginthekitchen
    September 6, 2013

    Love everything about this dish!

  2. the Painted Apron
    September 6, 2013

    Ok Kenley, you’re killin’ me here, did you mean not to share the recipe for this mouth watering dish?
    Jenna

    • Green Door Hospitality
      September 6, 2013

      Ha. Accidentally hit publish before I had finished the post. (Not enough coffee yet obviously!) Recipe is now included. 🙂
      Kenley

  3. SmallHouseBigGarden
    September 6, 2013

    omg! this looks so appetizing! Definitely a keeper recipe…thank you!

  4. leaner by the lake
    September 6, 2013

    This looks so so good! We have some shrimps right now in stock and this is looking like a great use of them 🙂

  5. Pride in Photos Photography
    September 6, 2013

    I love how you added those two words together…elegant and affordable…the best two words in the english language♥

  6. Cloches & Lavender
    September 6, 2013

    Oh my Kenley, this looks so good. I can’t wait to have our new home started and making this in the new kitchen will be great!!

    Cynthia

  7. johnnysenough hepburn
    September 6, 2013

    For my sups earlier I went with Tilapia fish in a buttery sauce (not even a proper reduction like yours!), spaghetti and hazelnuts. Even though I can’t deal with much butter it was delish. Can only imagine just how amazing this was! Loving the idea of the Brussels sprouts in there as well.

  8. kalamitykelli
    September 7, 2013

    Wow does this ever look good!

  9. Fae's Twist & Tango
    September 9, 2013

    I love pasta, I love Brussels sprouts… with beautiful shrimps and lovely sauce… YUM!

  10. Home Seasons
    September 11, 2013

    We’re huge fans of pasta and shrimp, so this sounds delicious! Can’t wait to try the Beurre Blanc!

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