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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Champagne Shrimp and Pasta Recipe

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This recipe for Champagne Shrimp and Pasta is from The Maxwell Family Cookbook, 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:  
8 oz. angel hair pasta
1 tbsp. extra virgin olive oil
1 cup sliced fresh mushrooms
1 lb. medium shrimp, peeled and deveined
1 1/2 cups champagne
1/4 tsp. salt
2 tbsp. minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tbsp. chopped fresh parsley
freshly grated Parmesan cheese
Directions:
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 - 8 minutes to until al dente; drain.
2. 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 aside.
3. Combine shrimp, champagne and salt in the frying pan, and cook over high heat. When liquid 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 cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

 

 

 

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