1 c. sliced mushrooms
1 tbsp. olive oil
1 lb. med. shrimp, shelled, or 3/4 lb. frozen shrimp, partially thawed
1 1/2 c. champagne
1/4 tsp. salt
2 tbsp. minced shallots or scallions
2 plum tomatoes, diced
1 c. heavy cream
1 lb. dried angel hair pasta
3 tbsp. chopped parsley

Saute mushrooms in a medium saucepan in hot olive oil over medium high heat. Cook just long enough to release mushroom juices and let them evaporate. Remove mushrooms and set aside.

In same saucepan, combine shrimp, champagne and salt. Over high heat, heat to simmer. When liquid just boils, shrimp are done. Remove shrimp from cooking liquid with a slotted spoon. Set shrimp aside. Add chopped shallots and tomatoes to cooking liquid. Boil over high heat until liquid is reduced to about 1/2 cup (approximately 8 minutes). When liquid is reduced, add 3/4 cup heavy cream and boil 1 to 2 minutes until slightly thickened and reduced. Add shrimp and mushrooms to sauce; heat through. Taste and add more salt and pepper, if needed. Meanwhile, cook pasta according to label directions. Drain thoroughly and return to cooking pot. Toss with remaining 1/4 cup cream and parsley. To serve, divide pasta among four plates. Spoon shrimp and sauce over pasta. Makes 4 servings.