How to make it

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

Reviews & Comments 8

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  • frantic 4 years ago
    I don't have any cream at the minute, I have all the rest of the ingredients, but will use some vanilla yoghurt instead as I have that on hand. It should work out well, a little more savoury, but the champagne will take care of that. Thanks!
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  • toml 4 years ago
    Yummmy
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    " It was excellent "
    absoluteevents ate it and said...
    Great recipe!
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  • jimrug1 5 years ago
    Very nice Stacy. I love champaign sauces. They go so well with seafood too... Great recipe. Thanks for posting... Jim
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    " It was excellent "
    morninlite ate it and said...
    Very easy yet elegant!
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  • stacyann 5 years ago
    Thanks bamma for the alteration suggestion. That sounds good.
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    " It was excellent "
    bamma ate it and said...
    Great recipe. thanks!
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    " It was excellent "
    mjcmcook ate it and 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~~~
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