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Champagne Shrimp Pasta Recipe


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     Champagne Shrimp Pasta

Category   Entrees - Maindishes
Sub Category   None
Preptime   15

8 ounces angel hair pasta (or other)
1 Tbs EVOO
1 lb shrimp, peeled and deveined
1 1/2 cups champagne
1/4 tsp salt
2 Tbs minced shallots
2 plum tomatoes, diced
1 cup heavy cream (or light cream, or half&half)
3 Tbs chopped fresh parsley or basil
freshly grated parmesan cheese
2 cloves garlic
crushed red pepper
can add scallops and/or chicken

Bring large pot of lightly salted water to boil. Cook pasta in boiling water for 6-8 minutes or until al dente; drain.
Meanwhile, heat oil in large skillet over med-high heat.
Combine shrimp, champagne, and salt in skillet, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champage, boil until liquid is reduced to 1/2 cup (about 8 minutes). Stir in 3/4 cup of cream, boil until slightly thick, about 1-2 minutes. Add shrimp to sauce, heat through. Adjust seasonings to taste.
Toss pasta with remaining 1/4 cup of cream and parsley. Serve topped with parmesan cheese

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