Champagne Shrimp and Pasta
Serves: 4 Prep: 15 minutes Cook: 15 minutes Ready In: 30 minutes
- 8 ounces of angel hair pasta
- 1 tablespoon of extra virgin olive oil
- 1 cup of freshly sliced mushrooms
- 1 pound of medium shrimp; peeled and deveined
- 1 1/2 cups of champagne
- 1/4 of a teaspoon of salt
- 2 tablespoons of minced shallots
- 2 plum tomatoes; diced
- 1 cup of heavy cream
- salt and pepper to taste
- 3 tablespoons of chopped fresh parsley
- freshly grated Parmesan cheese
- 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.
- 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.
- 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.
- 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.
Nutrition Facts Per Serving: 608 calories; 29 grams of fat; 38.9 grams of carbohydrates; 31.5 g protein; 254 milligrams of cholesterol; 459 milligrams of sodium