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Champagne Shrimp and Pasta
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulgent shrimp pasta with creamy champagne sauce and Parmesan - fit for royalty. Easy with pre-peeled 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
  • 1.5 cups champagne
  • 0.25 teaspoon salt
  • 2 tablespoons minced shallots
  • 2 plum tomatoes, diced
  • 1 cup heavy cream
  • 3 tablespoons chopped fresh parsley
  • freshly grated Parmesan cheese
Instructions:
  • 1. Boil a pot of generously salted water. 2. Cook pasta in the boiling water for 6 to 8 minutes until al dente, then drain.
  • Heat oil in a large frying pan over medium-high heat. Sauté mushrooms until tender. Remove mushrooms from pan and set aside.
  • In a frying pan, cook shrimp, champagne, and salt over high heat until the liquid starts to boil. Remove shrimp and set aside. Add shallots and tomatoes to the champagne, boil until it reduces to 1/2 cup, approximately 8 minutes. Pour in 3/4 cup cream, boil until slightly thickened, for 1 to 2 minutes. Return shrimp and mushrooms to the sauce, heat through, and adjust seasonings as needed.
  • Mix the hot, cooked pasta with the remaining 1/4 cup of cream and parsley. Serve by placing the shrimp with sauce on top of the pasta and sprinkle with Parmesan cheese.

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