River's Edge Champagne Pasta
Ingredients:
- 1 lbs jumbo shrimp
- 6 oz champagne
- 6 oz stock
- 6 oz heavy cream
- 1 lbs angel hair pasta
- 4 oz Parmigiana
- Salt and pepper, to taste
Preparation:
Sauté 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.
Makes: 4Source:
Submitted by: Recipe Group Member
Date:
