FBD

Champagne Shrimp and Pasta

AmericanSeafoodIntermediate25 minBy Northstar

Ingredients

Servings
4
  • 8 oz angel hair pasta
  • 1 tbsp extra-virgin olive oil
  • 1 cup sliced fresh mushrooms
  • 1 lb medium shrimp, peeled and deveined
  • 1 0.5 cup champagne or dry sparkling wine
  • 0.3 tsp salt
  • 2 tbsp minced shallots
  • 2 count plum tomatoes, diced
  • 1 cup heavy cream
  • 3 tbsp fresh parsley, chopped
  • 0.3 cup freshly grated Parmesan cheese

Instructions

  1. 1

    Cook angel hair pasta in salted boiling water until al dente, 6 to 8 minutes. Drain.

  2. 2

    Heat olive oil in a large skillet over medium-high heat. Sauté mushrooms until tender. Remove and set aside.

  3. 3

    Add shrimp, champagne, and salt to the pan. Cook over high heat until liquid just begins to boil. Remove shrimp and set aside.

  4. 4

    Add shallots and tomatoes to the champagne liquid. Boil until reduced to about ½ cup, about 8 minutes.

  5. 5

    Stir in ¾ cup heavy cream; bring to a boil. Add remaining cream and boil until sauce lightly coats a spoon, about 5 minutes.

  6. 6

    Return shrimp and mushrooms to the sauce. Toss with cooked pasta and parsley.

  7. 7

    Serve topped with freshly grated Parmesan.