Ingredients

The following ingredients have 4 Servings
  • 8 ounces angel hair pasta, (cooked al dente, reserve 1 cup pasta water)
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons butter
  • 2 cups fresh baby Bella mushrooms, (sliced)
  • 1 teaspoon garlic, (minced)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1½ pounds medium shrimp, (peeled, deveined, tails removed)
  • 1 ½ cups dry champagne
  • 3 tablespoons small shallots
  • ½ cup cherry tomatoes, (quartered)
  • 1 cup heavy cream
  • 3 tablespoons chopped fresh parsley, (plus more for garnish)
  • salt and pepper, (to taste)
  • freshly grated parmesan cheese

Instruction

  • Bring a pot of water to a boil. Add about a tablespoon of salt to the boiling water. Cook the pasta al dente, according to package instructions.
  • Drain the pasta, reserving a cup of pasta water to be used in the sauce. Set the cooked pasta and reserved pasta water aside.
  • In a large skillet over medium-high heat, add the oil and butter.
  • Add mushrooms and cook until tender, 8-10 minutes, stirring occasionally. Add the garlic, salt, and pepper and cook for one minute.
  • Transfer the mushrooms to a bowl and set them aside.
  • To the same skillet you cooked the mushrooms, add the shrimp and champagne. Cook over high heat until the champagne begins to boil, 3-5 minutes, stirring occasionally. The shrimp should be pink, not opaque when cooked.
  • After the liquid has come to a boil, use a slotted spoon to remove the cooked shrimp from the skillet. Add the shrimp to the bowl of mushrooms.
  • Add the shallots and tomatoes to the skillet. Boil until the liquid (champagne) has been reduced to about ½ cup, approximately 8-10 minutes.
  • Pour in the heavy cream. Boil for 1-2 minutes, or until the sauce thickens. If the sauce is not thick enough, add some reserved pasta water to it (starting with ¼ cup) until it reaches your desired consistency.
  • Add the mushrooms and shrimp to the sauce. Cook until heated through. Add parsley. Salt and pepper to taste.
  • Place the pasta on a plate and top with the mushroom and shrimp sauce. Serve garnished with additional parsley.