Champagne prawn and Pasta recipe

Champagne prawn and Pasta ingredients list:

• 8 oz of angel hair pasta.
• 1 lb of prawn, peeled and deveined.
• 2 cups of Champagne.
• 1 cup of fresh mushrooms, sliced.
• 1 cup of heavy cream.
• 3 tablespoons of fresh parsley, chopped.
• 2 tablespoons of minced shallots.
• 1 tablespoon of extra virgin olive oil.
• ¼ teaspoon of salt.
• Freshly grated Parmesan cheese.
• Salt and pepper, to taste.

Instructions for Champagne prawn and Pasta:

• Cook the pasta as directed on its packaging; then drain afterwards.
• White the pasta is cooking, heat the extra virgin oil over medium-high heat in a large frying pan.
• Cook the mushrooms in the olive oil until tender; then remove and set aside.
• Combine the prawn, Champagne and salt in the pan, then cook over high heat. When the liquid starts to boil, remove the prawn, then add the shallots. Boil for 8 minutes (until reduced to about half a cup).
• Stir in ¾ cup of cream and boil for 2 minutes.
• Add the prawn and the mushrooms to sauce, heating through.
• Add salt and pepper.
• Toss the hot, cooked pasta with the remaining ¼ cup of cream and the freshly chopped parsley.
• Spoon the prawn with sauce over pasta, and top with Parmesan cheese.

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