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Monday, July 25, 2011

Champagne Shrimp Over Pasta

I've been itching to make this one since I saw it on (my faaaavorite recipe site!), but always forgot the champagne when at the liquor store. I finally remembered it during last week's trip and made it tonight for the boy and myself. He didn't get home until 7:30 and I knew it was one of those dishes that wouldn't reheat well, so the kids were stuck eating grilled cheeses while we enjoyed this. We LOVED it and definitely will add it to the rotation! The original recipe calls for plum tomatoes and sauteed mushrooms to be added with it, but the boy won't eat the 'shrooms and neither of us are big tomato people.

Champagne Shrimp Over Pasta

8 ounces angel hair pasta
1 pound medium shrimp, peeled and deveined
1 1/2 cups champagne
1/4 teaspoon salt
2 tablespoons minced shallots
1 cup heavy creamsalt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
  2. Combine shrimp, champagne, and salt in a frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp to sauce, and heat through. Adjust seasonings to taste.
  3. Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. 
  4. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese. 

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