Shrimp In Champagne Sauce With Pasta Ii Recipe

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Shrimp In Champagne Sauce With Pasta Ii Ingredients

1 cup sliced mushrooms
1 tbsp olive oil
3/4 lb medium shrimp, shelled
1 1/2 cup champagne (asti)
1/2 tsp corning garlic pepper seas.
2 tbsp minced shallots or scallions
1 large tomato, diced
1 cup heavy cream
1/2 lb dried thin spaghetti
3 tbsp chopped parsley
1 grated parmesan cheese

A Recipe for
Shrimp In Champagne Sauce With Pasta Ii

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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Shrimp In Champagne Sauce With Pasta Ii

He who does not mind his belly will hardly will hardly mind anything else.
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Shrimp In Champagne Sauce With Pasta Ii Directions

Saute mushrooms in medium saucepan in hot olive oil over medium-high
heat. Cook just long enough to release mushroom juices and let them
evaporate. Remove mushrooms and set aside. In same saucepan, combine
shrimp, Champagne and garlic pepper seasoning.
Over high heat, heat to simmer. When liquid JUST boils, shrimp
are done. Remove shrimp from cooking liquid with a slotted spoon
immediately. Set shrimp aside. Add chopped shallots and tomatoes to
cooking liquid. Boil over high heat until liquid is reduced to about
1/2 cup, approximately 8 minutes. When liquid is reduced, add 3/4
cup heavy cream and boil 1 to 2 minutes, til slightly thickened and
reduced. Add shrimp and mushrooms to sauce; heat through. Taste and
add more seasoning if needed. Meanwhile cook pasta according to
directions on package. Drain thoroughly and return to cooking pot.
Toss with remaining 1/4 cup cream and parsley. To serve, divide pasta
between two plates. Spoon shrimp and sauce over pasta. Garnish with
parmesan to taste. Makes 2 servings. Source: Patricia E. Beuerlein

Serves: 2

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