Recipe

Champagne Shrimp And Pasta Recipe


Champagne Shrimp And Pasta Recipe Stacyann / All my dishes
1 year, 4 months ago
Wonderful for company. I welcome any and all variations and suggestions.
Prep:15m Cook:15m Servings:4

Stacyann

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Ingredients
  • 1 C sliced fresh mushrooms
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Lb Medium Shrimp, uncooked and peeled
  • 1.5 C Champagne
  • 1/4 Tsp Salt
  • 2 Tbsp Minced Shallots
  • 2 Plum Tomatoes
  • 1/2 Pt. Heavy Cream, divided
  • Salt and Pepper to taste
  • 1/2 Lb Angel Hair pasta, cooked
  • 3 Tbs chopped fresh Parsley

Directions
  1. Saute mushrooms in oil over medium-high heat until juices appear and evaporate.
  2. Remove mushrooms and set aside.
  3. In same pan, combine shrimp, champagne and salt over high heat.
  4. When liquid just begins to boil, remove shrimp and set aside.
  5. Add shallots and tomatoes to cooking liquid and boil until liquid is reduced to 1/2 cup, 8 minutes.
  6. Blend in 3/4 cup heavy cream and boil until slightly thickened and reduced, 1 to 2 minutes.
  7. Add shrimp and mushrooms to sauce and heat thoroughly.
  8. Taste and adjust seasonings.
  9. Toss hot, cooked pasta with remaining 1/4 cup cream and parsley.
  10. To serve, spoon shrimp with sauce over pasta.

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Comments

mjcmcook 1 year, 4 months ago said:
Hello....
This recipe MUST be a "5"FORK!!!!!
I can tell just by reading through the ingredients it is a "Winner"!
Thank-you so much for sharing!
~~~mjcmcook~~~

bamma 1 year, 4 months ago said:
Great recipe. thanks!

stacyann 1 year, 4 months ago said:
Thanks bamma for the alteration suggestion. That sounds good.

morninlite 1 year, 4 months ago said:
Very easy yet elegant!

jimrug1 1 year, 2 months ago said:
Very nice Stacy. I love champaign sauces. They go so well with seafood too... Great recipe. Thanks for posting... Jim

absoluteevents 1 year ago said:
Great recipe!

toml 2 months, 2 weeks ago said:
Yummmy


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Alterations

bamma 1 year, 4 months ago said:
Add chicken and asparagus

absoluteevents 1 year ago said:
Sherry would be good to sub for the champange too.


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