It is a wonderful Valentines recipe that is simple and easy to prepare. The champagne makes the shrimp sweeter and adds more zest to this dish. Pair it with the same wine you used for cooking. You may add more vegetables or even scallops if you wish to have more toppings. If you do not like cream, just add more olive oil and some basil.
1/2 pound angel hair pasta
1 tablespoon extra-virgin olive oil
1/4 cup carrots, julienned
1/2 cup tomatoes, chopped and seeded
5 cloves garlic, minced
1 pound shrimp, peeled, deveined
2 cups champagne or sparkling wine
2 tablespoons minced shallots
1 cup heavy cream
3 tablespoons chopped fresh parsley
Salt and black pepper, to taste
Freshly grated Parmesan cheese
In a pot or Dutch oven, boil some water and cook the pasta according to package instructions. Drain and set it aside.
In a saucepan or skillet under medium fire, heat the olive oil. Sauté the garlic for 2-3 minutes or until it is aromatic. Add tomatoes and carrots. Stir-fry for 5 minutes or until they are covered in oil. Pour in 1 cup of champagne and let it simmer for another 10 minutes or until the carrots are a little soft. Add the shrimp, shallots and the remaining champagne. Cook until the wine is reduced in half and the shrimp turns pink. Mix in the cream. Season it with salt and pepper.
Combine the noodles and the sauce. Sprinkle it with Parmesan cheese. Garnish with parsley and serve warm.
Photo Courtesy Of: stu_spivack