Champagne Shrimp and Pasta

Toss hot, cooked pasta with cream and parsley, spoon the rich shrimp with champagne and cream sauce over the pasta, and top with Parmesan cheese for a meal made for a king. Simple to make, especially if you purchase shrimp that has already been peeled.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 608 Calories

Ingredients

• ¼ teaspoon salt
• 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
• 1 ½ cups champagne

Recipe Instructions

Step 1

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.

Step 2

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.

Step 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 cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.

Step 4

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.