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Ingredients
| pasta (capelli d'angelo): 8 oz |
| olive oil: 1 Tbl |
| white mushrooms (sliced): 1 cup |
| raw shrimp: 1 lb (peeled and deveined) |
| champagne wine: 1 1/2 cups |
| salt: 1/4 tsp |
| shallot onions (chopped): 2 Tbl (minced) |
| plum tomatoes: 2 (diced) |
| heavy whipping cream (fluid): 1 cup |
| salt (to taste) |
| black pepper (to taste) |
| parsley (chopped): 3 Tbl (fresh) |
| grated parmesan cheese (freshly grated) |
Champagne Shrimp and Pasta
Credit: AllRecipes
User rating:
"A friend of mine gave me this recipe, and it has become a family favorite. It is an elegant enough for company yet very simple to make, especially if you purchase shrimp that has already been peeled."
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Prep Time
15 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
Directions
- 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.