SHRIMP AND CHAMPAGNE PASTA
Serving Size: 4
- 2 Tbsp olive oil
- 1 cup sliced button mushrooms
- 2 shallots, small dice
- 2 cloves garlic, minced
- 1 lb. medium shrimp, shelled and deveined
- 1 1/2 cups champagne
- 2 plum tomatoes, small dice
- 1 cup heavy cream
- 3 Tbsp Italian parsley, chopped
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1 lb. linguine pasta
- In a large saute pan, saute the mushrooms and shallots in 1 Tbsp olive oil over medium heat until tender, about 5 minutes.
- Add the minced garlic the last minute or so.
- Remove the mushrooms and set aside.
- Add the champagne to the pan and bring to a boil. Once the champagne reaches a boil, add the tomatoes and reduce the champagne until there is about 1/2 cup liquid left in the pan.
- Add the heavy cream and turn the heat to a low simmer. Return the mushrooms and shrimp to the pan. Heat until shrimp turn pink. In the meantime, cook the linguine pasta until al dente. Drain the pasta, reserving 1/4 cup of the cooking liquid, and toss with 1 Tbsp olive oil and a touch of salt and freshly cracked pepper. Add the pasta liquid to the cream sauce. This will help loosen the sauce a bit. Toss the pasta in the cream sauce and season with salt and pepper to taste. Garnish with chopped Italian parsley.
Our test run omitted the mushrooms out of guest preference…but we are sure the mushrooms would be perfect. The sweet and tanginess of the champagne gives the cream sauce a twist and lots of flavor.
Blair Sheffield via KathyMillerTime
Recipe Adapted From Jill McCoy for Austin Food Magazine