Champagne Shrimp and Pasta

Photo by Patrie L.

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • freshly grated Parmesan cheese

  • 3

    tbsp fresh parsley, chopped

  • Salt and ground black pepper to taste

  • 1

    cup heavy cream

  • 2

    plum tomatoes, diced

  • 2

    tbsp shallots, minced

  • 1/4

    tsp salt

  • 1 1/2

    cups champagne

  • 1

    lb medium shrimp, peeled and deveined

  • 1

    cup sliced mushrooms

  • 1

    tbsp extra virgin olive oil

  • 8

    oz angel hair pasta

Directions

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.

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