Shrimp in Champagne Sauce with Pasta
[FONT=Times New Roman, Times, serif]Junior Trimmer recommended this to us as a special Valentine's Day dinner recipe. Like many of our best recipes, we hate to save this for one day only, but romance is romance.[/FONT]
[FONT=Times New Roman, Times, serif]Junior Trimmer recommended this to us as a special Valentine's Day dinner recipe. Like many of our best recipes, we hate to save this for one day only, but romance is romance.[/FONT]
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 3/4 pound medium shrimp, shelled
- 1 1/2 cups champagne (if you wouldn't drink it, don't cook with it!- LT)
- 1/2 tablespoon garlic pepper seasoning
- 2 tablespoons minced shallots or scallions
- 1 large tomato, diced
- 1 cup heavy cream
- 1/2 pound dried thin spaghetti
- 3 tablespoons chopped parsley
- Grated Parmesan cheese
METHOD
Saut? 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 flame, 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 tomato 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.
Serves: 2
This recipe from www.inmamaskitchen.com
In same saucepan, combine shrimp, champagne and garlic pepper seasoning. Over high flame, 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 tomato 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.
Serves: 2
This recipe from www.inmamaskitchen.com
are the exceptions), but not a lot of choice in Peachtree City. Tangentially, this is surprising since this town has one of the highest average per capita incomes in the state.
We will be celebrating National Store-Bought Roasted Chicken Day at our house. ;-)
