Ingredients
1 cup mushrooms, sliced
1 tbsp olive oil
¾ lb shrimp, peeled and deveined
1½ cups champagne
½ tbsp garlic pepper seasoning
2 tbsp shallots , or scallions , minced
1 pc large tomato, diced
1 cup heavy cream
½ lb spaghetti, dried thin
3 tbsp parsley, chopped
parsley, chopped
Preparation
In a medium saucepan, sauté mushrooms 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.
Simmer over high heat. When the 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 for approximately 8 minutes or until liquid is reduced to about ½ cup.
When liquid is reduced, add ¾ cup of heavy cream and boil for 1 to 2 minutes, until slightly thickened and reduced. Add shrimp and mushrooms to sauce; heat through.
Taste and add more seasoning if needed.
In a large bowl toss your hot pasta with your remaining cream and parsley and mix well. Pour shrimp and champagne sauce into your pasta.
Serve with more parsley and top with parmesan if desired.
