Shrimp in champagne sauce with pasta ii

2 Servings

Ingredients

Quantity Ingredient
1 cup Sliced mushrooms
1 tablespoon Olive oil
¾ pounds Medium shrimp; shelled
1½ cup Champagne (Asti)
½ teaspoon Corning garlic pepper seas.
2 tablespoons Minced shallots or scallions
1 Large tomato; diced
1 cup Heavy cream
½ pounds Dried thin spaghetti
3 tablespoons Chopped parsley
Grated parmesan cheese

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 ½ cup, approximately 8 minutes. When liquid is reduced, add ¾ 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 ¼ 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

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