Shrimp In Champagne Sauce with Pasta


  • 1 cup Sliced mushrooms
  • 1 Tbs Olive oil
  • 1 lb. medium shrimp; shelled
  • 1 1/2 cup Champagne
  • 1/4 tsp Salt
  • 2 Tbs Minced shallots or scallions
  • 2 Plum tomatoes; diced
  • 1 cup Heavy cream
  • 1 lb. Dried angel hair pasta
  • 3 Tbs Chopped parsley

Preparation Method:

  • 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 the same saucepan, combine shrimp, Champagne, and salt.
  • 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 cup, approximately 8 minutes.
  • When liquid is reduced, add 3/4 cup heavy cream and boil 1 to 2 minutes, till slightly thickened and reduced.
  • Add shrimp and mushrooms to sauce, heat through.
  • Taste and add more salt and pepper if needed.
  • Meanwhile cook pasta according to directions on package.
  • Drain thoroughly and return to cooking pot.
  • Toss with the remaining 1/4 cup cream and parsley.
  • To serve, divide pasta among four plates.
  • Spoon shrimp and sauce over pasta.
  • Washing, rinsing, and draining Pasta, try our Colanders.

Servings: 4

Warm regards,
Best Nice Deals Team

0/5 (0 Reviews)
Leave a comment