Champagne Shrimp and Pasta
Description
This Champagne shrimp and pasta recipe features hot, cooked angel hair pasta topped with a luscious Champagne and cream sauce, parsley, and juicy shrimp.
Ingredients
•
8 ounces angel hair pasta
•
1 tablespoon extra virgin olive oil
•
1 cup sliced fresh mushrooms
•
1 pound medium shrimp, peeled and deveined
•
1 1/2 cups champagne
•
1/4 teaspoon salt
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2 plum tomatoes, diced
•
2 tablespoons minced shallots
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1 cup heavy cream
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salt and pepper to taste
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3 tablespoons chopped fresh parsley
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freshly grated Parmesan cheese
Directions
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.
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.
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.
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.