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Champagne Shrimp and Pasta
November 29, 2004

This recipe was so yummy and rich with flavor. My husband said it tasted as good as Red Lobster. I cooked the mushrooms in butter and wine instead of oil for about 5 minutes then I added some Brandy and let her fire up to get the mushroomy taste out. When I cooked the tomatoes and minced shallots I mixed in about two little spoons of minced garlic. I thought it would appear too Garlicy, but it was fine. Instead of Champagne, I used a nice Chardonnay that really complimented the dish and added a dash of a sweet white wine but not much. Hubby doesn't like sweet stuff. I cooked the shallots, Garlic and Tomatoes about 12 minutes instead of 8. It seemed to come out really thick and not thin like everyone else said. Instead of plum tomatoes I bought a can of diced tomatoes and used about 3/4 of the can and it still came out beautifully. At the end I used all of the cream on the stove together. I didn't put any cream on the pasta before hand. I also used Basil instead of Parsley. Thanks Tricia Flasck, for the beautiful elegant dinner. It is all well worth making.

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