8 ounces angel hair pasta
Olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 & 1/2 cup dry champagne
1/4 teaspoon salt
2 tbsp minced shallots
1 14-ounce can petite diced tomatoes, drained
1 cup heavy cream
Salt and pepper to taste
1/2 cup asparagus, one inch pieces
5-tbsp chopped fresh parsley
Grated Parmesan cheese
Cook pasta in salted boiling water until aL-dent and drain it. Heat olive oil over medium high heat in a frying pan and cook mushrooms until tender, remove and set aside. In that pan, combine shrimp, champagne and salt then cook over high heat. When liquid begins to boil, remove shrimp. Add shallots, tomatoes and asparagus to champagne and boil until liquid is reduced by 1/2 cup (about 8 minutes). Stir in cream and slowly bring it to a boil until slightly thick (1-2 minutes). Add shrimp and mushrooms back into pan and stir well. Toss in pasta, parsley and Parmesan (as much as you like) toss to combine!