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Champagne Shrimp and Pasta recipe (Pasta)

8 oz angel hair pasta
2 cups Champagne
1 lb shrimp
1 cup heavy cream
1 cup fresh mushrooms, sliced
3 tablespoons fresh parsley, chopped
2 tablespoons minced shallots
some   salt
1 tablespoon extra virgin olive oil
some   Parmesan cheese

Posted by Irene on Jan 29, 2009


Cook the pasta. Heat the extra virgin oil over medium-high heat in a large frying pan. Cook the mushrooms in the olive oil until tender. Combine the shrimp, Champagne and salt in the pan, then cook over high heat. When the liquid starts to boil, remove the shrimp and add the shallots. Boil for 8 minutes.
Stir in ΒΎ cup of cream and boil for 2 minutes. Add the shrimp and the mushrooms to sauce, heating through. Add salt and pepper.
Toss the hot, cooked pasta with the remaining ΒΌ cup of cream and the freshly chopped parsley.

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