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Ingredientes
- 1 c. sliced mushrooms
- 1 Tbsp. extra virgin olive oil
- 3/4 lb medium shrimp, shelled
- 1Â 1/2 c. champagne, (asti)
- 1/2 Tbsp. corning garlic pepper seas.
- 2 Tbsp. chopped shallots or possibly scallions
- 1 lrg tomato, diced
- 1 c. heavy cream
- 1/2 lb dry thin spaghetti
- 3 Tbsp. minced parsley
- Â Â grated parmesan cheese
Direcciones
- Sauteemushrooms in medium saucepan in warm extra virgin olive oil over medium-high heat.
- Cook just long sufficient 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 in minced shallots and tomatoes to cooking liquid. Boil over high heat till liquid is reduced to about 1/2 c., approximately 8 min. When liquid is reduced, add in 3/4 c. heavy cream and boil 1 to 2 min, til slightly thickened and reduced. Add in shrimp and mushrooms to sauce; heat through. Taste and add in more seasoning if needed.
- Meanwhile cook pasta according to directions on package. Drain thoroughly and return to cooking pot. Toss with remaining 1/4 c. cream and parsley. To serve, divide pasta between two plates. Spoon shrimp and sauce over pasta.
- Garnish with parmesan to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 657g | |
| Recipe makes 2 servings | |
| Calories 1043 | |
| Calories from Fat 298 | 29% |
| Total Fat 33.94g | 42% |
| Saturated Fat 15.68g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 341mg | 114% |
| Sodium 300mg | 13% |
| Potassium 1101mg | 31% |
| Total Carbs 98.66g | 26% |
| Dietary Fiber 5.1g | 17% |
| Sugars 7.57g | 5% |
| Protein 52.85g | 85% |
