Champagne Shrimp & Pasta
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Updated: December 23, 2010
Champagne Shrimp & Pasta
8 oz of angel hair pasta
1 lb of shrimp, peeled and deveined
2 cups of Champagne
1 cup of fresh mushrooms, sliced
1 cup of heavy cream
3 tablespoons of fresh parsley, chopped
2 tablespoons of minced shallots
1 tablespoon of extra virgin olive oil
¼ teaspoon of salt
Freshly grated Parmesan cheese
Salt and pepper, to taste
8 oz of angel hair pasta
1 lb of shrimp, peeled and deveined
2 cups of Champagne
1 cup of fresh mushrooms, sliced
1 cup of heavy cream
3 tablespoons of fresh parsley, chopped
2 tablespoons of minced shallots
1 tablespoon of extra virgin olive oil
¼ teaspoon of salt
Freshly grated Parmesan cheese
Salt and pepper, to taste
Cook the pasta as directed on its packaging; then drain
afterwards.
White the pasta is cooking, heat the extra virgin oil over
medium-high heat in a large frying pan.
Cook the mushrooms in the olive
oil until tender; then remove and set aside.
Combine the shrimp,
Champagne and salt in the pan, then cook over high heat. When the liquid starts
to boil, remove the shrimp, then add the shallots. Boil for 8 minutes (until
reduced to about half a cup).
Stir in ¾ cup of cream and boil for 2
minutes.
Add the shrimp and the mushrooms to sauce, heating
through.
Add salt and pepper.
Toss the hot, cooked pasta with the
remaining ¼ cup of cream and the freshly chopped parsley.
Spoon the
shrimp with sauce over pasta, and top with Parmesan cheese.
