For the linguine with champagne foam and shrimp, cook the linguine al dente. Finely chop the shallot. Scrape the pulp from the vanilla pod and cut the pod in half.
Melt the butter in a pan, sauté the vanilla bean, the pulp and the shallot cubes briefly, then add the shrimp and sauté as well.
Remove everything to a plate and set aside. Deglaze the pan with champagne and cream and reduce to a creamy consistency. When the sauce is nice and creamy, add the shrimp back in and bring to a boil briefly, season with salt, pepper, lemon juice and season to taste.
Arrange the linguine with champagne foam and shrimp on plates and garnish with fresh chopped basil.
Ideal as an appetizer or intermediate course.