| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Main dish, Pasta, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Sliced mushrooms |
| 1 |
tb |
Olive oil |
| 1 |
lb |
Medium shrimp; shelled |
| 1 1/2 |
c |
Champagne |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Minced shallots or scallions |
| 2 |
|
Plum tomatoes; diced |
| 1 |
c |
Heavy cream |
| 1 |
lb |
Dried angel hair pasta |
| 3 |
tb |
Chopped parsley |
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 salt. 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 salt and
pepper 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 among four plates. Spoon shrimp
and sauce over pasta. Makes 4 servings. Source: Donna Hartman HDDW83B
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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