A friend of mine gave me this Champagne shrimp and pasta recipe and it has become a family favorite. It is 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 plum tomatoes, diced
- 2 tablespoons minced shallots
- 1 cup heavy cream, divided
- salt and ground black pepper to taste
- 3 tablespoons chopped fresh parsley
- freshly grated parmesan cheese
Instruction
- 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.
- 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.
- 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.
- Toss pasta, remaining 1/4 cup cream, and parsley together in a large bowl. Spoon shrimp and sauce over pasta; top with Parmesan cheese.
