Elegant and Affordable: Shrimp Beurre Blanc 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.