Champagne Shrimp and Pasta

As Valentine's Day nearing and is about 2 days from now, I have lost my internet connection and didn't have the chance to post anything including this recipe that should have been posted 2 days early, but what's important no is this question, Have you found someone to go out with you 2 days from now? When i was on my 18, I prefer dating with someone I know. Someone special or friends or family on Valentines day, but I always forgot the most important fact about Valentines and how did it pop out of the calendar. 

The origin of this special holiday of hearts isn't really romantic at all. Saint Valentine is a roman priest who was persecuted at the church during his time because he performs wedding for soldiers who were forbidden to marry just because of the fact that soldiers who were not married can perform better that those who are married because they worry about their families if they die. He was imprisoned by the Roman Empire courtesy of Emperor Claudius the 2nd for performing marriage and was judged and stoned to death and it happened February the 14th. I didn't brought a lot of history on this article because this only part history blog and part food blog but, for a conclusion, saint Valentine did not forbid man to love as God didn't forbid as to love anyone who is someone special or someone important to us and cooking something special to our love ones this Valentine's day a yummylicious food is one way to show how important and how special they were. 

So, for this article, cooking a special shrimp pasta with a twist is definitely one way of showing how much you love them or how much you care for them. 

The main ingredients are:

8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 1/2 cup champagne
1/4 teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.

Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.

Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.

Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.