*  Exported from  MasterCook  *

                   SHRIMP IN CHAMPAGNE SAUCE WITH PASTA

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main dish                        Pasta
                Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Sliced mushrooms
   1       T            Olive oil
   1       lb           Medium shrimp -- shelled
   1 1/2   c            Champagne
     1/4   t            Salt
   2       T            Minced shallots or scallions
   2                    Plum tomatoes -- diced
   1       c            Heavy cream
   1       lb           Dried angel hair pasta
   3       T            Chopped parsley

  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
 


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