Champagne Shrimp & Angel Hair Pasta

We regularly eat shrimp in our house; whether it's straight up with cocktail sauce, mixed with pesto and gnocchi, or served over creamy grits, it's one our quick go to's year round.  Not only protein packed, shrimp also has a healthy dose of B vitamins, iron and omega-3s while being low in calories.  That alone should counteract all of the cookies and indulgent treats you are bound to consume in the next 2 weeks.  Right?  Okay so maybe not.

I'm always on the lookout of new and different ways to eat this little crustacean, so when I was contacted by The Shrimp Council (yes, there is a shrimp council) to feature the health benefits and a delicious recipe, I couldn't pass it up, and neither should you.

Now I'm off to stock up on more shrimp...maybe Santa would prefer this to cookies.  Or maybe he'd like both, afterall he's got a busy night ahead of him.

Champagne Shrimp & Angel Hair Pasta

1 lb shrimp, peeled and deveined
8 oz angel hair pasta
2 cups champagne
1 cup fresh mushrooms, sliced
1 plum tomato, diced
1/2 cup heavy cream, divided
1/2 cup fat free half-and-half
3 Tbsp fresh parsley, chopped
2 Tbsp shallots, minced
2 Tbsp extra virgin olive oil
1/4 tsp salt

pepper to taste
grated Parmesan cheese for serving

Cook pasta as directed; drain and coat with a tablespoon of olive oil
Meanwhile, while the pasta is cooking, heat the remaining tablespoon of oil over medium-high heat in a large skillet.  Cook the mushrooms until tender, remove from heat and transfer to a small bowl.
Combine the shrimp, champagne, and salt in the pan, and cook over high heat.  When the liquid starts to boil, removed the shrimp (careful not to overcook them) and add in the shallots and tomatoes.  Boil for 8 minutes; until reduced to about a half a cup.  Stir in 1/4 cup of heavy cream and half-and-half, boil for an additional 2 minutes.  Add back the shrimp and mushrooms to the sauce, heating thru.  Season to taste with pepper.  Toss the hot cooked pasta with the remaining 1/4 cup of heavy cream, and the freshly chopped parsley.  Spoon the shrimp sauce over pasta and sprinkle with Parmesan cheese if desired.  Serve.

Serves 3-4

Recipe barely adapted from The Shrimp Council
Image courtesy of The Shrimp Council


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