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.
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, until
slightly thickened and reduced. Add shrimp and mushrooms to sauce; heat through.
Taste and add more seasoning 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 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