Champagne Shrimp and Pasta
- 8 oz angel hair pasta
- 1 tbsp extra virgin olive oil
- 1 cup sliced mushrooms
- 1 lb medium shrimp, peeled and deveined
- 1 1/2 cups champagne
- 1/4 tsp salt
- 2 tbsp shallots, minced
- 2 plum tomatoes, diced
- 1 cup heavy cream
- Salt and ground black pepper to taste
- 3 tbsp fresh parsley, chopped
- freshly grated Parmesan cheese
Preparation time 15mins
Cooking time 30mins
Adapted from google images
1.) Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 6 to 8 minutes, or until al dente; drain.
2.) Meanwhile, heat oil over med-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
3.) 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 of the cream; boil until slightly thick, 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust salt and pepper to taste.
4.) Toss hot, cooked pasta with the remaining 1/4 cup cream and the parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.