Print Recipe

Shrimp in Champagne Sauce with Pasta

Ingredients



Instructions

  1. Sauté 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 garlic pepper seasoning.
  2. 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.
  3. When liquid is reduced, add 3/4 cup heavy cream and boil 1 to 2 minutes, until slightly thickened and reduced. Add shrimp and mushrooms to sauce; heat through. Taste and add more seasoning if needed.
  4. Meanwhile cook pasta according to directions on package. Drain thoroughly and return to cooking pot. Toss with remaining 1/4 cup cream and parsley.
  5. To serve, divide pasta between two plates. Spoon shrimp and sauce over pasta. Garnish with parmesan to taste.


Per serving: 825 Calories (kcal); 54g Total Fat; (69% calories from fat); 38g Protein; 15g Carbohydrate; 422mg Cholesterol; 307mg Sodium

Food Exchanges: 0 Grain (Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.