“Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sautee it. There’s, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There’s pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich… That’s, that’s about it.” I think shrimp enthusiasts everywhere can appreciate that infamous quote from the movie Forest Gump.
But no seriously…I love shrimp, so I was ecstatic to be contacted by a representative from The Shrimp Council who wanted to share with you this yummy recipe for a festive dish to serve during the holidays. The tasty crustaceans are the number one consumed seafood in America and not only taste incredible, but are actually good for you as well. In fact, a serving size of three ounces of shrimp provides nearly 20 grams of protein along with a healthy dose of B vitamins, iron, and omega-3s. Not to mention, it only contains 84 calories and less than one gram of fat (when cooked plain).
Now on to the delicious Champagne Shrimp and Angel Hair dish that will dazzle and delight your hungry guests! This refreshingly simple and scrumptious recipe feeds just two. Make sure you double, triple, or quadruple the ingredients to meet your serving needs.
- 1 lb of shrimp, peeled and deveined
- 8 oz of angel hair pasta
- 2 cups of your choice of Champagne
- 1 cup of fresh mushrooms, sliced
- 1 cup of heavy cream
- 3 tablespoons of fresh parsley, chopped
- 2 tablespoons of minced shallots
- 2 tablespoons of extra virgin olive oil
- ¼ teaspoon of salt
- Cook the pasta as directed; drain afterwards and coat with a tablespoon of olive
- oil. White the pasta is cooking, heat the other tablespoon of extra virgin oil over
- medium-high heat in a large skillet. Cook the mushrooms in the olive oil until
- tender; then remove and set aside. Combine the shrimp, Champagne and salt in the
- pan, and cook over high heat. When the liquid starts to boil, remove the shrimp and
- add the shallots. Boil for 8 minutes; until reduced to about half a cup. Stir in ¾
- of the cream and boil for an additional 2 minutes. Add the shrimp and the mushrooms
- to sauce, heating through. Toss the hot, cooked pasta with the remaining ¼ cup of
- cream and the freshly chopped parsley. Spoon the shrimp with sauce over the pasta
- and serve.