Champagne Shrimp And Pasta

Recipe By:
Aheela
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  • Total Time 45 min Ico-add
  • Yield 6 Servings
  • Level Easy

Don't just let them eat cake, let them eat champagne with this champagne shrimp and pasta recipe. The bubbly adds an extra dimension to the combined tastes of the dish.
 

Ingredients

  • 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 black pepper to taste
  • 3 tablespoons fresh parsley, chopped
  • Freshly grated parmesan cheese
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Directions

  1. 1. Bring a large pot of lightly salted water to a boil. Cook the pasta for six to eight minutes or until al dente; drain.
  2. 2. Meanwhile, heat the olive 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.
  3. 3. Combine shrimp, champagne and salt in the frying pan and cook over high heat. When the liquid just begins to boil remove the shrimp from the pan and reserve.
  4. 4. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about eight minutes. Stir in 3/4 cup cream; boil until slightly thick, about one to two minutes.
  5. 5. Add the shrimp and mushrooms to the sauce and heat through. Adjust seasonings to taste.
  6. 6. Toss the hot, cooked pasta with remaining 1/4 cup cream and parsley.
  7. 7. To serve, spoon shrimp with sauce over pasta and top with parmesan cheese.