🍾 Champagne Shrimp & Angel Hair Pasta

 

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Ingredients (4 servings)

• 8 oz angel hair pasta
• 1 Tbsp extra‑virgin olive oil
• 1 cup sliced fresh mushrooms
• 1 lb medium shrimp, peeled and deveined
• 1½ cups Champagne
• ¼ tsp salt
• 2 plum tomatoes, diced
• 2 Tbsp minced shallots
• 1 cup heavy cream, divided
• Salt and freshly ground black pepper, to taste
• 3 Tbsp chopped fresh parsley
• Freshly grated Parmesan cheese

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👨‍🍳 Method

1. Cook the Pasta

1. Bring a large pot of lightly salted water to a boil.
2. Add the angel hair pasta and cook 6–8 minutes, until al dente.
3. Drain and set aside.

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2. Sauté the Mushrooms

1. Heat the olive oil in a large skillet over medium‑high heat.
2. Add the mushrooms and sauté until tender and lightly browned.
3. Transfer mushrooms to a bowl and set aside.

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3. Cook the Shrimp

1. In the same skillet, combine the shrimp, Champagne, and salt.
2. Cook over high heat until the liquid just begins to boil and the shrimp start to turn pink.
3. Transfer shrimp to the bowl with the mushrooms.

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4. Build the Sauce

1. Add the tomatoes and shallots to the skillet.
2. Boil until the liquid reduces to about ½ cup, roughly 8 minutes.
3. Stir in ¾ cup heavy cream and continue boiling 1–2 minutes, until slightly thickened.
4. Return the shrimp and mushrooms to the skillet and heat through.
5. Taste and adjust seasoning with salt and black pepper.

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5. Finish the Pasta

1. In a large bowl, toss the cooked pasta with the remaining ¼ cup cream and the chopped parsley.
2. Divide the pasta among serving plates.

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6. Plate and Serve

1. Spoon the shrimp and Champagne cream sauce over the pasta.
2. Finish with freshly grated Parmesan cheese.
3. Serve immediately.
   
   
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