| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Main dish, Pasta, Seafood |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Sliced mushrooms |
| 1 |
tb |
Olive oil |
| 3/4 |
lb |
Medium shrimp; shelled |
| 1 1/2 |
c |
Champagne (Asti) |
| 1/2 |
ts |
Corning garlic pepper seas. |
| 2 |
tb |
Minced shallots or scallions |
| 1 |
|
Large tomato; diced |
| 1 |
c |
Heavy cream |
| 1/2 |
lb |
Dried thin spaghetti |
| 3 |
tb |
Chopped parsley |
|
|
Grated parmesan cheese |
INSTRUCTIONS
Saute 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 heat, 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 tomatoes 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, til 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. Makes 2 servings. Source: Patricia E. Beuerlein
Posted to MM-Recipes Digest V3 #321
Date: Fri, 22 Nov 1996 20:40:29 -0800
From: Dave Giger <dgiger@chubb.com>
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