I was 3 years old when this 10th annual Lagniappe edition was published, so this recipe has been around for some time. I love classic, Louisiana recipes because they remind me so much of home. What makes this recipe so delicious is the sweet and tanginess the champagne gives the cream sauce. Unlike most white wine/shrimp sauces, the champagne really goes above and beyond to provide this dish with an exceptional flavor. Feel free to enjoy the leftover bubbly with this amazing meal!
For this recipe you will need:
2 Tbsp olive oil
1 cup sliced button mushrooms
2 shallots, small dice
2 cloves garlic, minced
1 lb. medium shrimp, shelled and deveined
1 1/2 cups champagne
2 plum tomatoes, small dice
1 cup heavy cream
3 Tbsp Italian parsley, chopped
1/4 tsp salt
1/8 tsp white pepper
1 lb. dried angel hair pasta
In a large saute pan, saute the mushrooms and shallots in 1 Tbsp olive oil over medium heat until tender, about 5 minutes. Add the minced garlic the last minute or so. Remove the mushrooms and set aside. Add the shrimp to the pan and sprinkle lightly with salt and pepper. Once the shrimp begin to change color, turn them over. Add the champagne to the pan and bring to a boil. Once the champagne reaches a boil, remove the shrimp with a slotted spoon and set aside. Add the tomatoes and reduce the champagne until there is about 1/2 cup liquid left in the pan.
Add the heavy cream and turn the heat to a low simmer. Return the mushrooms and shrimp to the pan. In the meantime, cook the angel hair pasta until al dente. Drain the pasta, reserving 1/4 cup of the cooking liquid, and toss with 1 Tbsp olive oil and a touch of salt and freshly cracked pepper. Add the pasta liquid to the cream sauce. This will help loosen the sauce a bit. Toss the pasta in the cream sauce and season with salt and pepper to taste. Garnish with chopped Italian parsley.
You’ll love how easy and super delicious this recipe is! Bon Appetit!