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Post by Chris in NM on Oct 11, 2002 10:10:59 GMT -6
Chris’s Champagne Shrimp & Pasta ½ lb. angel hair pasta (fettuccini or linguine may be used) 1 Tbl. olive oil 1 pkg. Sliced fresh mushrooms 1 lb. med. shrimp, peeled and deveined 2 to 2 ½ c. white zin Cook’s champagne 4 Tbl. minced chives or shallots 4 plum tomatoes, diced 2 c. heavy/whipping cream salt and pepper to taste freshly grated Parmesan cheese Cook pasta in large pot of lightly salted boiling water for 6 to 8 min. or until al dente; drain. Keep warm. Meanwhile, heat oil over med. – high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan and set aside. Combine shrimp and champagne in frying pan and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add chives/shallots and tomatoes to champagne and boil until liquid is reduced to 1 cup – about 8 minutes. Stir in 1 c. cream and boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce and heat through. Adjust seasonings to taste. Toss hot, cooked pasta with remaining 1 c. cream. To serve, spoon shrimp with sauce over pasta and top with Parmesan cheese. You could add parsley over all if you wish. I did not because I didn’t have fresh. I think dried would ruin the taste.
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