8 ounce(s) Pasta
1 tablespoon Olive oil
1 cup Mushroom, fresh, sliced
1 pound Shrimp, uncooked, peeled
1 1/2 cup(s) Champagne
2 tablespoon(s) Shallot(s), minced
2 Tomato(s), plum, diced
1/4 teaspoon Salt
1 cup Heavy cream
Parmesan, fresh, grated
Saute mushrooms in olive oil, remove and set aside.
Combine shrimp, champagne and salt in the same pan and cook over high heat.
When liquid starts to boil, remove shrimp.
Add shallots and tomatoes to pan and cook until liquid is reduced to 1/2 cup..about 8-10 minutes.
Add 3/4 cup of the cream and boil until slightly thickened…about 2 minutes. Add the shrimp and mushrooms and heat through.
Take remaining 1/4 of cream and toss with pasta.
Spoon shrimp and sauce over pasta and top with Parmesan cheese.