Again, nothing to do with job hunting, but another great recipe. I ran across this on allrecipes.com about 7 years ago and it has been a favorite of mine. So, easy to make, yet the results are so classy and delicious. After a rough week of job hunting, or better yet, after some good news – whip this out on your spouse and/or friends – and just enjoy life for a few moments.
I like this with a good reisling, like a German Spatlese. The acidity and sweetness of the Spatlese cuts right through the richness and creaminess of the pasta.
I am actually reprinting this recipe directly from allrecipes.com. I hope I am not violating any copyrights, but the recipes is from a “TKF123.” So to TKF123, thank you.
- 8 ounces angel hair pasta (not crazy about angel hair, I use Fetuccinni)
- 1 tablespoon extra virgin olive oil (you’re need more, like 3 tablespoon)
- Several cloves of chopped garlic (this is my addition to original recipe)
- 1 cup sliced fresh mushrooms
- 1 pound medium shrimp, peeled and deveined (get it done at the supermarket, saves time)
- 1 1/2 cups champagne (champagne, are you nuts! Use a good sparkling wine like Korbel, or even Freixenet – nothing over 10 or 12 bucks – drink the rest while cooking)
- 1/4 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
- 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.
- (This is my step, saute chopped garlic in olive oil, until brown. Scoop all the browned garlic chips out, leaving you a beautiful, garlic flavored oil with which to cook your mushroom. Put garlic to side and use a garnish on finished plate. Now proceed with recipe.)
- 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