Shrimp in Champagne Sauce with Pasta
- 1 C. sliced mushrooms
- 1 Tbs. olive oil
- 3/4 lb. medium shrimp, shelled
- 1 1/2 C. champagne
- 1/2 Tbs. garlic pepper seasoning
- 2 Tbs. minced shallots or scallions
- 1 large tomato, diced
- 1 C. heavy cream
- 1/2 lb. dried thin spaghetti
- 3 Tbs. chopped parsley
- Grated Parmesan cheese
Sauté mushrooms in medium saucepan in hot olive oil over medium-high heat. Cook just long enough to release mushroom juices and let them evaporate. Remove mushrooms and set aside. In same saucepan, combine shrimp, champagne and garlic pepper seasoning. Over high heat, heat to simmer. When liquid just boils, shrimp are done. Remove shrimp from cooking liquid with a slotted spoon immediately. Set shrimp aside.
Add chopped shallots and tomatoes to cooking liquid. Boil over high heat until liquid is reduced to about 1/2 C., approximately 8 minutes. When liquid is reduced, add 3/4 C. heavy cream and boil 1-2 minutes, until slightly thickened and reduced. Add shrimp and mushrooms to sauce; heat through. Taste and add more seasoning if needed. Meanwhile cook pasta according to directions on package. Drain thoroughly and return to cooking pot. Toss with remaining 1/4 C. cream and parsley. To serve, divide pasta between two plates. Spoon shrimp and sauce over pasta. Garnish with Parmesan to taste.
Editor's Note: Although the recipe says to divide between two plates, the R4L editors found that the recipe made a ton of food. It will more likely feed 4-6 servings, especially with other courses.