- 8 ounces angel hair pasta
- 1 tablespoon extra virgin olive oil
- 1 cup sliced fresh mushrooms
- 1 pound medium shrimp, peeled and deveined
- 1 1/2 cups champagne
- 1/4 teaspoon salt
- 2 tablespoons minced shallots
- 2 plum tomatoes, diced
- 1 cup heavy cream
- salt and pepper to taste
- 3 tablespoons chopped fresh parsley
- freshly grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water 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.
04/27/2018
recipepes.com
Champagne Shrimp and Pasta, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
