Friday, March 19, 2010

Champagne Shrimp and Pasta

(courtesy of TKF123 at with additions)


8 oz angel hair pasta

1 tbs. extra virgin olive oil

1 cup of sliced fresh mushrooms (I also prefer to use 1 oz of rehydrated dried mushrooms for a more intense flavor)

1 pound of medium shrimp (peeled/deveined - I prefer to use precooked shrimp)

1 1/2 cups of champagne (very important - don't skip)

salt/pepper to taste

2 tbs of minced shallots (or as much as you like)

1 clove of garlic minced (or as much as you like)

2 plum tomatoes diced (or any kind of fresh tomato)

1 cup of heavy cream (you could also make a lower calorie thickener with cornstarch)

Parmesan cheese

1. Bring a large pot of slightly salted water to a boil. Cook pasta in boiling water until al dente, drain.

2. Meanwhile, heat oil over medium-high heat in a large pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan and set aside in a large bowl.

3. Combine shrimp and champagne in pan, cook over high heat when liquid begins to boil remove the shrimp from the pan (add to the mushroom bowl).

4. Add shallots, garlic and tomatoes to the champagne, boil until liquid is reduced to about 1/2 cup. Stir in the cream or other thickening agent. Let boil until slightly thick (continue to run your whisk through the mixtures so that it doesn't stick or clump). Add the shrimp/mushrooms back in to the sauce. Add the cooked pasta and heat thoroughly (but don't over-cook shrimp).

5. Plate up and add parmesan cheese to the top.

Notes: I also added broccoli at the same time as the tomatoes/shallots/onions.


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