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Champagne Shrimp and Pasta
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- #7592
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
ingredients
8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 1/2 cup Champagne
1/4 teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper, to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese
directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
Meanwhile, 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.
Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just 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.
Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.
added by
maile
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 7, 2013
I found this very bland. I used a good quality champagne too. Maybe that was the problem. Cheaper champagne would have a sharper flavor. To give it some flavor I added some fresh basil which helped.
September 17, 2010
Great recipe! I substituted cheese tortellini for the angel hair pasta. The sauce goes perfect with the cheese in them.
March 14, 2009
Great dish! The sauce is light, rather than what you sometimes find in other dishes. Great flavor. I might add some garlic next time, but other than that it's perfection.
August 28, 2006
The previous review would be helpful if you like your dish over powered with tons of spices. I'm from the school that sometimes less is more. Face it this recipe is about the shrimp and the champagne. My guy is picky and I'm pickier. The flavors are suppose to mingle and enhance one another, but not over impose with too many spices. This recipe does just that with it's champagne tang. It is a perfect and fabulous recipe!
May 25, 2005
CDKitchen tested out this recipe today. While it was *good*, it lacked "oomph". It needed more seasonings and some garlic would have been a nice addition. Otherwise we think it is a good recipe that can easily be built on to suit individual tastes. It was very easy to make and was ready in under 30 minutes.