8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 1/2 cups champagne
1/4 teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil.
Cook pasta in boiling water for 6 to 8 minutes or
until al dente; drain.
2. Meanwhile, heat oil over medium-high heat in a
large frying pan. Cook and stir mushrooms in oil
until tender. Remove mushrooms from pan, and set
3. Combine shrimp, champagne, and salt in the
frying pan, and cook over high heat. When liquid
just begins to boil, remove shrimp from pan. Add
shallots and tomatoes to champagne; boil until
liquid is reduced to 1/2 cup, about 8 minutes. Stir in
3/4 cup cream; boil until slightly thick, about 1 to 2
minutes. Add shrimp and mushrooms to sauce, and
heat through. Adjust seasonings to taste.
4. Toss hot, cooked pasta with remaining 1/4 cup
cream and parsley. To serve, spoon shrimp with
sauce over pasta, and top with Parmesan cheese.