Champagne Shrimp and Pasta

This Champagne shrimp and pasta recipe features hot, cooked angel hair pasta 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 angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes; drain.

Step 2

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer mushrooms to a bowl; set aside.

Step 3

Combine shrimp, Champagne, and salt in the same skillet over high heat; cook until liquid just begins to boil. Transfer shrimp to bowl with mushrooms. Add tomatoes and shallots to the skillet; 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 the skillet; cook until heated through. Taste; season with salt and black pepper.

Step 4

Toss pasta, remaining 1/4 cup cream, and parsley together in a large bowl. Spoon shrimp and sauce over pasta; top with Parmesan cheese.