This recipe was given to me by a friend, and it has since become a household favorite. It is a dish that is sophisticated enough for company but is also quite easy to prepare, especially if you buy shrimp that has already been skinned.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 ounces angel hair pasta
- 1 tablespoon extra virgin olive oil
- 1 cup sliced fresh mushrooms
- 1 pound medium shrimp, peeled and deveined
- 1 ½ cups champagne
- ¼ teaspoon salt
- 2 tablespoons minced shallots
- 2 plum tomatoes, diced
- 1 cup heavy cream
- salt and pepper to taste
- 3 tablespoons chopped fresh parsley
- freshly grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
- Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
- Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
- Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.
Nutrition Facts
| Calories | 608 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 254 mg |
| Dietary Fiber | 3 g |
| Protein | 32 g |
| Saturated Fat | 15 g |
| Sodium | 459 mg |
| Sugars | 3 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Wow, this was fantastic. Don’t laugh, but i didn’t have cream or mushrooms so yes, I used cream of mushroom soup. lol, i know it’s a sin. Also, I didn’t have plum tomatoes so i put in 6 or 8 oz of salsa! It was so good that that is how i’ll make it in the future… Don’t shoot me
Simple, quick Mother’s Day surprise!!
This is SO good! Don’t do what I did – I didn’t let the sauce cook down enough, so it was runny. That was my fault. Awesome recipe, and will be served again. It is rare to find accurate ingredient measurements, so an extra thank you for that!
I was surprised by how tasty this is. My family really liked it. The only changes I made was adding fresh garlic and more shallots. Next time I will add more mushrooms and maybe some spinach.
I omitted the mushrooms. I added 2 cloves of garlic, minced and a cup of cherry tomatoes, sliced in half. Amazing! Everyone loved it and wants me to make it again. The left over champagne was served with dinner.
I had an open bottle of prosecco to use up and stumbled on this recipe; so glad I did, delish! Aside from subbing prosecco for champagne, I didnt have mushrooms or shallots, so swapped chopped onion in (sauteed a bit). Only had frozen pre-cooked shrimp (was good but uncooked prob woulda been nicer texture and flavor in the dish). Didnt have cream, so subbed sour cream + almond milk (half of each). Also only had dried parsley. The dish was simple to make and clearly quite forgiving because with all these swaps still very delicious! Can’t wait to make it with all the originally posted ingredients. (It’s corona-times so limiting runs to store and using what we have as possible). Highly recommended!
I made this, as I do most recipes the first time, per the instructions although I did use a sparking cider that I had on hand. It was superb and can’t wait to make for friends or family!! I don’t really think I’d make any changes other than maybe doubling the sauce because it’s scrumptious!! Thank you!!
I will definitely make it again for company. The first time I made it I cut the recipe for two people with no problem. The only addition I made was about a 1/2 tsp of garlic salt before adding the sauce to the pasta. Absolutely divine!
Delicious and delicate flavor. This was a big hit was the whole family and I will make it again. Didn’t make any changes!
Oh my gosh, how delicious. Followed directions except I used white wine in place of champagne. Make sure not to overcook the shrimp. The larger the shrimp, the better. I doubled the recipe and had another lb of shrimp, should have tripled it! Very easy to make, though takes a bit of time. Loved it!!!
I made this last year and we thought it was good. A solid dish. It’s not quite as good as some other pasta dishes I make so I haven’t made it again. 3.5 stars.
Absolutely delicious!!!
Really good recipe. Only difference I do is no mushrooms. Don’t like them. Instead I add an extra tomato and use an entire shallot.
This was very tasty. Not too flavorful but enough to want to make again. I followed another reviewer’s note to have everything ready and measured out beforehand, and they were right! It wasn’t difficult just a little time consuming and multi-tasking a bit. I will make this again.
Good recipe, I used shrimp stock instead of champagne, and it was delicious.
loved it! I added a heaping tablespoon of diced garlic and two habanero peppers to the recipe. I think it would also be amazing with clams.
I substituted dry white wine instead of champagne but mmmmmm still so yummy
Needs some tweaking. The flavors are a bit bland as-is. I added garlic which helped. Next time I will add some butter too.
Delicious dish. My familly and I loved it
This is on my list to perfect. I like the tomato cream combination like a vodka sauce. I’d like the flavor to be a little more intense, maybe it was my technique. I’ll be making this repeatedly. I usually do shrimp with garlic and butter, so this is a good alternative.
Wow. The flavors come together in a magical way. This is outstanding, exactly as written (with a little garlic powder just because, and onion because my store doesn’t carry shallots.) A definite keeper!