Shrimp In Champagne Sauce With Pasta Recipe

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Shrimp In Champagne Sauce With Pasta Ingredients

1 cup sliced mushrooms
1 tbsp olive oil
1 lb medium shrimp, shelled
1 1/2 cup champagne
1/4 tsp salt
2 tbsp minced shallots or scallions
2 plum tomatoes, diced
1 cup heavy cream
1 lb dried angel hair pasta
3 tbsp chopped parsley

A Recipe for
Shrimp In Champagne Sauce With Pasta

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This Recipe for Shrimp In Champagne Sauce With Pasta is one of thousands in the Recipes-to-go Meal Cookbook.

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Shrimp In Champagne Sauce With Pasta Recipe
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Using Sage:
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This is a recipe for Shrimp In Champagne Sauce With Pasta from the recipe cookbook of Recipes-to-go (Meal)

Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

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Shrimp In Champagne Sauce With Pasta

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Shrimp In Champagne Sauce With Pasta 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 salt. 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 salt and pepper 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 among four plates. Spoon
shrimp and sauce over pasta. Makes 4 servings. Source: Donna Hartman
HDDW83B

Serves: 4

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