Trying to find an easy last minute recipe for dinner tonight? The Shrimp Council has offered this delicious recipe for us to share with all of you to enjoy. Shrimp is the #1 consumed seafood in America, and makes an enjoyable meal during the holiday season.
Champagne Shrimp and Angel Hair
- 1 lb of shrimp, peeled and deveined
- 8 oz of angel hair pasta
- 2 cups of your choice of Champagne
- 1 cup of fresh mushrooms, sliced
- 1 cup of heavy cream
- 3 tablespoons of fresh parsley, chopped
- 2 tablespoons of minced shallots
- 2 tablespoons of extra virgin olive oil
- ¼ teaspoon of salt Instructions
Cook the pasta as directed; drain afterwards and coat with a tablespoon of olive oil. White the pasta is cooking, heat the other tablespoon of extra virgin oil over medium-high heat in a large skillet. Cook the mushrooms in the olive oil until tender; then remove and set aside. Combine the shrimp, Champagne and salt in the pan, and cook over high heat. When the liquid starts to boil, remove the shrimp and add the shallots. Boil for 8 minutes; until reduced to about half a cup. Stir in 3/4 of the cream and boil for an additional 2 minutes. Add the shrimp and the mushrooms to sauce, heating through. Toss the hot, cooked pasta with the remaining 1/4 cup of cream and the freshly chopped parsley. Spoon the shrimp with sauce over the pasta and serve.