"Champagne" Shrimp Pasta

I put Champagne in quotes because I didn't make this with actual Champagne, just sparkling wine. But "Sparkling Wine Shrimp Pasta" doesn't have the same ring to it, n'est-ce pas? At any rate, this was very good, 9/10. Definitely needs to be generously seasoned with salt and/or perhaps use some chicken broth instead of all sparkling wine as the base for the sauce. I also would use at least 8 oz. of mushrooms, perhaps as much as 12. 

Update: this makes a lot of servings, so there were leftovers. And it was much better leftover! I added a little cream to bring back the sauce and it was great.

Link to my YouTube "making of the recipe" video: https://youtu.be/MwOh-OUvCfE

Original recipe credit: https://iamhomesteader.com/champagne-shrimp-pasta/

Recipe below contains my modifications.

Ingredients:

8 oz. (dry weight) angel hair pasta, cooked according to package directions; reserve 1 c. cooking water

1 T. olive oil

2 T. butter

8-12 oz. baby bella or button mushrooms, sliced

2 cloves garlic, minced

1/2 tsp. kosher salt

1/4 tsp. pepper

1 lb. medium shrimp, peeled, deveined, tails off

1 1/2 c. dry sparkling wine (white) *note: could sub 1/2 c. chicken broth and 1 c. wine*

3 chestnut-sized shallots, thinly sliced

1/2 c. quartered cherry tomatoes

1 c. heavy cream

1/4 c. freshly grated Parmesan cheese, plus extra for garnish/serving

2 T. chopped fresh parsley

salt & pepper, to taste

Directions:

1. Remember to reserve 1 c. of the pasta water when draining the cooked pasta.

2. In a large skillet over medium-high heat, heat the olive oil and melt butter with it.

3. Add the mushrooms to the skillet. Cook until tender, around 5-6 minutes, stirring occasionally.

4. Add the garlic, kosher salt, and pepper. Cook for 1 minute, stirring frequently.

5. Add the sparkling wine to the pan and bring to a simmer, then use a slotted spoon to transfer mushroom/garlic mixture to a bowl or plate and set aside.

6. Add the shrimp to the pan. Cook for 3-5 minutes, or until shrimp are cooked through. Use a slotted spoon to transfer the shrimp to same bowl with the mushroom mixture.

7. Add the shallots and tomatoes to the skillet. Cook until liquid has reduced to around 1/2 c. (about 8-10 min).

8. Stir in the heavy cream and Parmesan cheese. Bring to a simmer and keep it there for around 2 minutes. Begin adding small amounts of the reserved pasta water until sauce reaches desired thickness (I think I used around 1/3 c. total).

9. Return the mushroom/shrimp mixture to the pan and stir to combine. 

10. Stir in the parsley and season with salt and pepper, to taste. 

11. Combine sauce and cooked pasta until pasta is well coated. Serve with extra Parmesan and enjoy!