Ah, the holidays- the stress, the bustle, the eating on the run....
How about a quick and simple FILING recipe that everybody will love? Read on!
Did you know that shrimp is the number one consumed seafood in America?
It sure is down here in Louisiana (well, when it's not crawfish season)!
I don't know about your family, but it’s not the holidays without cakes and cookies, mistletoe and parties, Santa and… SHRIMP!
From spreads to au gratins, shrimp is one of the most versatile and special items to grace your holiday table. Its elegance is outshined only by its nutritional value, an added bonus when other holiday favorites pack on the pounds. A serving size of three ounces of shrimp delivers nearly 20 grams of protein and a healthy dose of B vitamins, iron, and omega-3s, with only 84 calories and less than one gram of fat (when cooked plain).
Hosts and hostesses across the country can celebrate the holidays entertaining with special shrimp dishes that are sure to bring the highest of compliments from dinner guests. The Shrimp Council promises even the “hostess with the mostess” will love the recipe requests she receives when serving this Champagne Shrimp and Angel Hair Pasta dish, and we agree!
It sure is down here in Louisiana (well, when it's not crawfish season)!
I don't know about your family, but it’s not the holidays without cakes and cookies, mistletoe and parties, Santa and… SHRIMP!
From spreads to au gratins, shrimp is one of the most versatile and special items to grace your holiday table. Its elegance is outshined only by its nutritional value, an added bonus when other holiday favorites pack on the pounds. A serving size of three ounces of shrimp delivers nearly 20 grams of protein and a healthy dose of B vitamins, iron, and omega-3s, with only 84 calories and less than one gram of fat (when cooked plain).
Hosts and hostesses across the country can celebrate the holidays entertaining with special shrimp dishes that are sure to bring the highest of compliments from dinner guests. The Shrimp Council promises even the “hostess with the mostess” will love the recipe requests she receives when serving this Champagne Shrimp and Angel Hair Pasta dish, and we agree!
Champagne Shrimp and Angel Hair Pasta
Ingredients
• 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
Instructions
1. Cook the pasta as directed; drain afterwards and coat with a tablespoon of olive oil.
2. 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.
3. Combine the shrimp, Champagne and salt in the pan, and cook over high heat.
4. When the liquid starts to boil, remove the shrimp and add the shallots. Boil for 8 minutes; until reduced to about half a cup.
5. Stir in 3/4 of the cream and boil for an additional 2 minutes.
6. Add the shrimp and the mushrooms to sauce, heating through.
7. Toss the hot, cooked pasta with the remaining 1/4 cup of cream and the freshly chopped parsley.
8. Spoon the shrimp with sauce over the pasta and serve.
Number of Servings: 2 But this recipe is super easy to double and triple- we frequently use a very similar recipe and double it, and serve with salad and bread for a full meal!
Thanks to the Shrimp Council for this wonderful recipe! Be sure to check out their EAT SHRIMP Facebook page for more wonderful and tasty recipes!
Ingredients
• 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
Instructions
1. Cook the pasta as directed; drain afterwards and coat with a tablespoon of olive oil.
2. 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.
3. Combine the shrimp, Champagne and salt in the pan, and cook over high heat.
4. When the liquid starts to boil, remove the shrimp and add the shallots. Boil for 8 minutes; until reduced to about half a cup.
5. Stir in 3/4 of the cream and boil for an additional 2 minutes.
6. Add the shrimp and the mushrooms to sauce, heating through.
7. Toss the hot, cooked pasta with the remaining 1/4 cup of cream and the freshly chopped parsley.
8. Spoon the shrimp with sauce over the pasta and serve.
Number of Servings: 2 But this recipe is super easy to double and triple- we frequently use a very similar recipe and double it, and serve with salad and bread for a full meal!
Thanks to the Shrimp Council for this wonderful recipe! Be sure to check out their EAT SHRIMP Facebook page for more wonderful and tasty recipes!
This recipe looks very tasty. Thanks for sharing!
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