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Shrimp in Champagne Sauce with Pasta

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

40 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup mushrooms
sliced
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1 tablespoon olive oil
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1 pound shrimp
medium, shelled
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1 ½ cups champagne
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¼ teaspoon salt
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2 tablespoons shallots
or scallions
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2 each italian plum (roma) tomatoes
diced
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1 cup heavy whipping cream
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1 pound angel hair pasta
dried
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3 tablespoons parsley leaves
chopped
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Ingredients

Amount Measure Ingredient Features
237 ml mushrooms
sliced
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15 ml olive oil
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453.6 g shrimp
medium, shelled
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355 ml champagne
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1.3 ml salt
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3E+1 ml shallots
or scallions
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2 each italian plum (roma) tomatoes
diced
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237 ml heavy whipping cream
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453.6 g angel hair pasta
dried
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45 ml parsley leaves
chopped
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Directions

Sauté mushrooms in medium saucepan in hot olive oil over medium-high heat.

Cook just long enough to release mushroom juices and let them evaporate.

Remove mushrooms and set aside.

In same saucepan, combine shrimp, Champagne and salt.

Over high heat, heat to simmer. When liquid just boils, shrimp are done.

Remove shrimp from cooking liquid with a slotted spoon immediately.

Set shrimp aside. Add chopped shallots and tomatoes to cooking liquid.

Boil over high heat until liquid is reduced to about ½ cup, approximately 8 minutes.

When liquid is reduced, add ¾ cup heavy cream and boil 1 to 2 minutes, til slightly thickened and reduced.

Add shrimp and mushrooms to sauce; heat through.

Taste and add more salt and pepper if needed.

Meanwhile cook pasta according to directions on package.

Drain thoroughly and return to cooking pot. Toss with remaining ¼ cup cream and parsley.

To serve, divide pasta among four plates.

Spoon shrimp and sauce over pasta.

Makes 4 servings.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 376g (13.3 oz)
Amount per Serving
Calories 78432% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 15g 74%
Trans Fat 0g
Cholesterol 303mg 101%
Sodium 437mg 18%
Total Carbohydrate 30g 30%
Dietary Fiber 5g 18%
Sugars g
Protein 82g
Vitamin A 38% Vitamin C 24%
Calcium 12% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

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