Shelly's Recipe

CHAMPAGNE SHRIMP AND PASTA

Category: Pasta - Seafood

8 oz angel hair pasta
1 tbsp extra virgin olive oil
1 cup sliced fresh mushrooms
1 lb medium shrimp, peeled and deveined
1 1/2 cup champagne
1/4 tsp salt
2 tbsp minced shallots
2 plum tomatoes, diced
1 cup heavy cream
Salt and pepper to taste
3 tbsp chopped fresh parsley
Freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Cook pasta for 6 to 8 minutes or until al dente; drain.

Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.

Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes.

Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste. Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.