Champagne Shrimp and Pasta
|Angel hair pasta||8 Ounce|
|Extra virgin olive oil||3 Tablespoon|
|Sliced fresh mushrooms||10 Ounce|
|Medium shrimp||1 Pound, peeled, deveined, and butterflied if you can|
|Champagne||1 1⁄2 Cup (24 tbs)|
|Minced shallots||2 Tablespoon (1 Medium Shallot)|
|Plum tomatoes||2 , diced|
|Heavy cream||1 Cup (16 tbs), divided into 0.75 c and 0.25 c|
|Chopped fresh parsley||3 Tablespoon|
|Grated parmesan cheese||4 Tablespoon|
Bring a large pot of salted water to a boil for pasta (later in the process).
Heat oil over medium-high heat in a large saute pan. Cook mushrooms, stirring occasionally until tender. Remove mushrooms from pan and set aside.
Combine champagne, shrimp, and salt in the saute pan and cook over high heat. Turn shrimp once during cooking process. When liquid just begins to boil remove shrimp from pan (in the same bowl as the reserved mushrooms).
Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes.
Cook pasta until al dente (timing it to be done near the end of the step above). Drain. Toss hot, cooked pasta with remaining 1/4 cup cream and parsley (saving a little parsley to garnish with).
Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes.
Add shrimp and mushrooms to sauce and heat through, being careful not to heat so much as to overcook the shrimp. Adjust seasonings to taste.
To serve spoon shrimp with sauce over pasta and top with parmesan cheese and parsley garnish.