Tuesday, April 16, 2013

Champagne Shrimp Pasta

This is a girlie dish! I like how Pioneer Woman distinguishes her meals as Cowboy food and Cowgirl food. It is true that some meals cannot be appreciated by men. J was not impressed by this one, while I was scarfing it down and dreaming about the leftovers I would be eating the next day. I think this will be on the menu for my next dinner with the 3Bs! Speaking of the 3Bs, here are some fun pics from the CAbi party that Emily hosted for me on Sunday.

Her beautiful spread!

 My 3Bs!
Look at me go!
You can see the excitement on their faces, haha!


Champagne Shrimp Pasta
1 pound shrimp, peeled and deveined
1/2 pound pasta
2 cups champagne
1 cup sliced mushrooms (I would do more)
1 cup heavy cream
3 Tbsp parsley
1 shallot, minced
2 Tbsp olive oil
salt

Cook pasta until al dente. Drain and stir in 1 Tbsp of olive oil.
Slice mushrooms and chop shallots.
Peel and devein shrimp.
Chop parsley.
Heat 1 Tbsp of olive oil in a pan, add mushrooms and cook until tender.
Remove mushrooms from pan and set aside.
Add champagne, shrimp and salt to the pan.

Cook until champagne just begins to boil. Remove the shrimp and set aside.

Add minced shallots to the pan and simmer for 8 minutes (should be reduced by half).
Stir in 3/4 cup of the cream.
Simmer for an additional 2 minutes.
Add shrimp and mushrooms back to pan.

Add drained pasta and remaining 1/4 cup of cream.
Toss parsley into pasta.
Whoa buddy! I am excited to make this one again!

recipe adapted from Noshing with the Nolands

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