This recipe of ours can be made using the shrimp or using chicken breasts. It is awesome!

Champagne Shrimp and Pasta

8 ounces angel hair pasta - fettuccini or linguini
1 tablespoon extra virgin olive oil
2 pkgs. sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 1/2 cups champagne
1/4 teaspoon salt ? or to taste
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Asiago cheese

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain. Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside. Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste. Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

* My way - I use 2 pkgs. of fresh mushrooms, sliced. I also use fettuccini or linguini and do not use fresh parsley. In place of the grated Parmesan cheese I use Asiago cheese, freshly shredded. I use Cook?s Brut Champagne, but you could use any you wish. I do not add salt or pepper while cooking, except where it asks for it in the pasta. I also put a little olive oil in the water before it boils. This dish is out of this world!!! Enjoy! Chris in NM