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 3/4

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 1/4 cup of

cream and the freshly chopped parsley. Spoon the shrimp with sauce over the pasta

and serve.