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River's Edge Champagne Pasta

Posted by LladyRusty at anonymous May 9, 2001

Source: Courtesy of The River's Edge - 22 News- Springfield, Massachusetts

1 pound jumbo shrimp
6 ounces champagne
6 ounces stock
6 ounces heavy cream
1 pound angel hair pasta
4 ounces Parmigiana
Salt and pepper, to taste

Saut? shrimp in olive oil using a non-reactive skillet until cooked. Add champagne to deglaze the pan. Add stock and heat until boiling then add heavy cream and mix until boiling. When stock and cream mix is boiling add Parmigiana and reduce to desired thickness. Pour sauce over already cooked angel hair pasta. Add shrimp and serve with Parmigiana garnish.



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