Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Sliced mushrooms
1 tb Olive oil
3/4 lb Medium shrimp; shelled
1 1/2 c Champagne (Asti)
1/2 ts Corning garlic pepper seas.
2 tb Minced shallots or scallions
1 Large tomato; diced
1 c Heavy cream
1/2 lb Dried thin spaghetti
3 tb Chopped parsley
Grated parmesan cheese

Saute 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 garlic pepper seasoning.
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
1/2 cup, approximately 8 minutes. When liquid is reduced, add 3/4
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 seasoning if needed. Meanwhile cook pasta according to
directions on package. Drain thoroughly and return to cooking pot.
Toss with remaining 1/4 cup cream and parsley. To serve, divide pasta
between two plates. Spoon shrimp and sauce over pasta. Garnish with
parmesan to taste. Makes 2 servings. Source: Patricia E. Beuerlein

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