Seafood pasta with sparkling wine

I found the recipe here and modified it a bit according to the ingredients I had at home. Everyone who loves seafood should enjoy the flavours of this creamy pasta. I am acutually not that big fan, but this dish was pretty tasty. Make sure you have all the ingredients prepared (chopped, diced etc) before starting to cook as making this dish is a fast process and it is better to have everything ready to throw in. For two persons:

200 g spaghetti or tagliatelle

1 tbsp olive oil

75 g sliced champignons

100 g peeled shrimps

150 ml dry sparkling wine

1 small onion, minced

4-5 cherry tomatoes, diced

150 ml whipping cream or heavy cream

3 tbsp parsley

salt and pepper

grated parmesan

 

# Heat oil over medium-high heat in a large frying pan. Cook and stir champignons in oil until tender. Remove from pan and set aside.

# Combine shrimp, sparkling wine and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan.

# Add onions and tomatoes to wine; boil about 8 minutes. Stir in 100 ml cream and boil until slightly thick (about 1 to 2 minutes).

# Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.

# Cook pasta until al dente; drain. Toss hot pasta with remaining 50 ml cream and parsley.

# To serve, spoon shrimp with sauce over pasta, and top with parmesan.

Next time I would add a few crushed garlic gloves and maybe try using bell peppers instead of cherry tomatoes - should come out just as good.