A friend of mine gave me this Champagne shrimp and pasta recipe and it has become a family favorite It is elegant enough for company yet very simple to make especially if you purchase shrimp that has already been peeled
Prep Time
30 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite
6 to 8 minutes; drain.
Meanwhile
heat olive oil over medium-high heat in a large pan. Cook and stir mushrooms in hot oil until tender. Remove mushrooms from the pan and set aside.
Combine shrimp
champagne
and salt in the same pan over high heat. Cook until liquid just begins to boil
then remove shrimp from the 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
1 to 2 minutes. Return shrimp and mushrooms to sauce in the pan and cook until heated through. Adjust seasonings to taste.
Toss hot
cooked pasta with remaining 1/4 cup cream and parsley in a large bowl. To serve
spoon shrimp with sauce over pasta and top with Parmesan cheese.
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