Champagne Shrimp and Pasta

A friend of mine gave me this Champagne shrimp and pasta recipe and it has become a family favorite. It is elegant enough for company yet very simple to make, especially if you purchase shrimp that has already been peeled.

Calories

155

Carbohydrates

16g

Protein

16g

Potassium

211mg

Fiber

2g

Sugar

3g

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 ½ cups Champagne
¼ teaspoon salt
2 plum tomatoes, diced
2 tablespoons minced shallots
1 cup heavy cream, divided
salt and ground black pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese

Direction

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer mushrooms to a bowl; set aside.
Combine shrimp, Champagne, and salt in the same skillet over high heat; cook until liquid just begins to boil. Transfer shrimp to bowl with mushrooms. Add tomatoes and shallots to the skillet; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, 1 to 2 minutes. Return shrimp and mushrooms to the skillet; cook until heated through. Taste; season with salt and black pepper.
Toss pasta, remaining 1/4 cup cream, and parsley together in a large bowl. Spoon shrimp and sauce over pasta; top with Parmesan cheese.