Recipe by Barbara In Florida
I don't remember where I got this recipe, but it has been a favorite of my family's for a long time. I have adapted it to suit my preferences over time. Make sure you have your prep work done and your salad and bread ready as this comes together fairly quickly. I usually add a little more of champagne and cream so there is more sauce to sop up with the nice crusty bread. Hope you try and enjoy.
- 226.79 g angel hair pasta
- 14.79 ml extra virgin olive oil
- 236.59 ml sliced fresh mushrooms
- 453.59 g medium shrimp, peeled and deveined
- 354.88 ml champagne (I use the cheaper bottle and have a mimosa with the rest while cooking)
- 2.46 ml salt
- 29.58 ml minced shallots (or green and white of green onions)
- 2 plum tomatoes, diced
- 236.59 ml heavy cream
- 44.37 ml chopped fresh parsley or 14.79 ml dried parsley
- 1 large garlic clove, minced
- 14.79 ml capers
- salt & pepper
- fresh grated parmesan cheese
Directions See How It's Made
- Bring large pot of lightly salted water to boil. Cook pasta in boiling water 6-8 minutes or until al dente. Drain.
- While the pasta is cooking, heat olive oil over medium high heat in a large frying pan.
- Cook and stir mushrooms in oil until tender. Remove from pan and set aside.
- Combine shrimp, champagne and salt in frying pan, and cook over high heat. When liquid begins to boil, remove shrimp from pan.( just when shrimp begin to turn pink, you don't want to over cook them).
- Add shallots, garlic and tomatoes to champagne, boil until liquid is reduced to about a 1/2 cup, 6-8 minutes (unless you have used more wine than recipe calls for).
- Stir in 3/4 cup of heavy cream and boil until slightly thick.
- Add shrimp, mushrooms and capers to sauce and heat through. Adjust seasonings to taste.
- Toss hot cooked pasta with remaining 1/2 cup of cream and parsley.
- Serve shrimp with sauce over pasta and top with fresh grated parmesan cheese.