My husband loves shrimp. And pasta. After New Years Eve we had leftover Champagne so I decided to look for some way to use it in cooking. Cooking seafood is new for me. What am I saying? Cooking meals is new to me, although my husband doesn't think it is. He actually likes my experimentation. One good thing about my experiments, he tells me what he does and doesn't like. I don't mind. He hasn't hated anything I cooked, yet.
The next time I make this, possibly when we open the other bottle of Champagne we were given at our wedding, I will omit the mushrooms, add more Parmesan cheese. I substituted onions for shallots. Finding the shrimp, peeled, deveined, tailless was difficult and expensive. Next time I will look for frozen instead of fresh. While cooking the shrimp I had the undivided attention of Belle. I gave her a taste as I was putting the shrimp in the fridge, she is a definate fan of the dish.
I normally do not eat shrimp but this was a good dish. I would definitely make it again! I made the shrimp and pasta the night before, my plans were to send the dish with my husband since he told me he was working on Saturday. My plans were to make his crew jealous of his meal. Work was cancelled so I had an easy preparation for our Saturday night meal. It was easy - just reheat and serve. He did take leftovers to work on Monday.
Shrimp and Pasta in Champagne Sauce
8 ounces Pasta
1 tablespoon Olive oil
1 cup Mushroom, fresh, sliced
1 pound Shrimp, uncooked, peeled
1 1/2 cup(s) Champagne
2 tablespoon(s) Shallot(s), minced
2 Tomato(s), plum, diced
1/4 teaspoon Salt
1 cup Heavy cream
Parmesan, fresh, grated
Prepare pasta. Saute mushrooms in olive oil, remove and set aside. Combine shrimp, champagne and salt in the same pan and cook over high heat. When liquid starts to boil, remove shrimp. Add shallots and tomatoes to pan and cook until liquid is reduced to 1/2 cup (about 8-10 minutes). Add 3/4 cup of the cream and boil until slightly thickened (about 2 minutes). Add the shrimp and mushrooms and heat through. Take remaining 1/4 of cream and toss with pasta. Spoon shrimp and sauce over pasta and top with Parmesan cheese.
The next time I make this, possibly when we open the other bottle of Champagne we were given at our wedding, I will omit the mushrooms, add more Parmesan cheese. I substituted onions for shallots. Finding the shrimp, peeled, deveined, tailless was difficult and expensive. Next time I will look for frozen instead of fresh. While cooking the shrimp I had the undivided attention of Belle. I gave her a taste as I was putting the shrimp in the fridge, she is a definate fan of the dish.
I normally do not eat shrimp but this was a good dish. I would definitely make it again! I made the shrimp and pasta the night before, my plans were to send the dish with my husband since he told me he was working on Saturday. My plans were to make his crew jealous of his meal. Work was cancelled so I had an easy preparation for our Saturday night meal. It was easy - just reheat and serve. He did take leftovers to work on Monday.
Shrimp and Pasta in Champagne Sauce
8 ounces Pasta
1 tablespoon Olive oil
1 cup Mushroom, fresh, sliced
1 pound Shrimp, uncooked, peeled
1 1/2 cup(s) Champagne
2 tablespoon(s) Shallot(s), minced
2 Tomato(s), plum, diced
1/4 teaspoon Salt
1 cup Heavy cream
Parmesan, fresh, grated
Prepare pasta. Saute mushrooms in olive oil, remove and set aside. Combine shrimp, champagne and salt in the same pan and cook over high heat. When liquid starts to boil, remove shrimp. Add shallots and tomatoes to pan and cook until liquid is reduced to 1/2 cup (about 8-10 minutes). Add 3/4 cup of the cream and boil until slightly thickened (about 2 minutes). Add the shrimp and mushrooms and heat through. Take remaining 1/4 of cream and toss with pasta. Spoon shrimp and sauce over pasta and top with Parmesan cheese.
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