Description
A friend of mine gave me this recipe, and it has become a family favorite. It is an elegant enough for company yet very simple to make, especially if you purchase shrimp that has already been peeled.
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 ½ cups champagne
- ¼ teaspoon salt
- 2 tablespoons minced shallots
- 2 plum tomatoes, diced
- 1 cup heavy cream
- salt and pepper to taste
- 3 tablespoons chopped fresh parsley
- freshly grated Parmesan cheese
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4