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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Shrimp in Champagne Sauce with Pasta Recipe

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This recipe for Shrimp in Champagne Sauce with Pasta is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sliced mushrooms,
1 Tablespoon olive oil,
1 lb. medium shrimp shelled,
1 1/2 cups champagne,
1/4 teaspoon salt,
2 Tablespoons minced shallots or scallions,
2 plum tomatoes,
1 cup heavy cream,
1 pound dries angel hair pasta,
3 Tablespoons chopped parsley,
Directions:
Directions:
Saute mushrooms in a 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 salt. Over high heat, heat to simmer. When liquid just boils, shrimp are done. Remove shrimp from cooking liquid with a slotted spoon. Set shrimp aside. Add chopped shallots and tomatoes to cooking liquid. Boil over high heat until liquid is reduced to about 1/2 cup ( about 8 minutes). When liquid is reduced, add 3/4 cup heavy cream and boil 1 to 2 minutes until slightly thickened and reduced. Add shrimp and mushrooms to sauce: heat through. Taste, add more salt and pepper , if needed. Meanwhile cook pasta according to label directions. Drain thoroughly and return to cooking pot. Toss with remaining 1/4 cup cream and parsley. To serve, divide pasta among four plates. Spoons shrimp and sauce over pasta.
Number Of Servings:
Number Of Servings:
4

 

 

 

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