Champagne Shrimp and Pasta

This Champagne shrimp and pasta dish features hot, cooked angel hair topped with a luscious champagne and cream sauce, parsley, and juicy shrimp.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 608 Calories

Ingredients

• 1 cup heavy cream
• salt and pepper to taste
• 3 tablespoons chopped fresh parsley
• 2 tablespoons minced shallots
• 1 cup sliced fresh mushrooms
• 8 ounces angel hair pasta
• 1 tablespoon extra virgin olive oil
• 1 pound medium shrimp, peeled and deveined
• 2 plum tomatoes, diced
• freshly grated Parmesan cheese
• 0.25 teaspoon salt
• 1.5 cups champagne

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 6 to 8 minutes; drain.

Step 2

Meanwhile, heat olive oil over medium-high heat in a large pan. Cook and stir mushrooms in hot oil until tender. Remove mushrooms from the pan and set aside.

Step 3

Combine shrimp, champagne, and salt in the same pan over high heat. Cook until liquid just begins to boil, then remove shrimp from the 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, 1 to 2 minutes. Return shrimp and mushrooms to sauce in the pan and cook until heated through. Adjust seasonings to taste.

Step 4

Toss hot, cooked pasta with remaining 1/4 cup cream and parsley in a large bowl. To serve, spoon shrimp with sauce over pasta and top with Parmesan cheese.