I absolutely love shrimp! Can you believe that I never even had tried shrimp until about a year ago?! Man, I sure missed out all those years. While the whole time I just assumed I did not like shrimp. My husband made it for me about a year ago and it's become one of my favorite foods! Shrimp is the number one food consumed in America. From spreads to au gratins, shrimp is one of the most versatile and special items to grace your table. Its elegance is outshined only by its nutritional value, an added bonus when other favorites pack on the pounds. A serving size of three ounces of shrimp delivers nearly 20 grams of protein and a healthy dose of B vitamins, iron, and omega-3s, with only 84 calories and less than one gram of fat (when cooked plain).
Hosts and hostesses across the country can celebrate their special days entertaining with special shrimp dishes that are sure to bring the highest of compliments from dinner guests. The Shrimp Council promises even the “hostess with the mostess” will love the recipe requests she receives when serving the Champagne Shrimp and Angel Hair featured below!
Champagne Shrimp and Angel Hair
• 1 lb of shrimp, peeled and deveined
• 8 oz of angel hair pasta
• 2 cups of your choice of Champagne
• 1 cup of fresh mushrooms, sliced
• 1 cup of heavy cream
• 3 tablespoons of fresh parsley, chopped
• 2 tablespoons of minced shallots
• 2 tablespoons of extra virgin olive oil
• ¼ teaspoon of salt
Cook the pasta as directed; drain afterwards and coat with a tablespoon of olive oil. White the pasta is cooking, heat the other tablespoon of extra virgin oil over medium-high heat in a large skillet. Cook the mushrooms in the olive oil until tender; then remove and set aside. Combine the shrimp, Champagne and salt in the pan, and cook over high heat. When the liquid starts to boil, remove the shrimp and add the shallots. Boil for 8 minutes; until reduced to about half a cup. Stir in 3/4 of the cream and boil for an additional 2 minutes. Add the shrimp and the mushrooms to sauce, heating through. Toss the hot, cooked pasta with the remaining 1/4 cup of cream and the freshly chopped parsley. Spoon the shrimp with sauce over the pasta and serve. Number of Servings: 2