| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
- 2 tablespoon olive oil divided
- 2 tablespoon butter divided
- 5 cloves garlic minced, divided
- 1 shallot minced
- 1 tablespoon fresh rosemary finely chopped
- 10 ounces baby bella mushrooms sliced
- 1 cup champagne
- 1 1/2 cups heavy cream
- 1 cup Gouda cheese grated
- 1 cup Parmesan cheese grated
- 1 pound large shrimp peeled and deveined
- 1 pound fettuccine or pappardelle pasta
- salt and pepper to taste
Ingredients
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Instructions
- In a large skillet, heat one tablespoon of olive oil and one tablespoon of butter over medium heat. To the skillet, add 3 cloves of minced garlic and the minced shallot. Saute for 5-7 minutes.
- Add the rosemary and baby bella mushrooms. Saute for 10-15 minutes, until the mushrooms are cooked and tender.
- Deglaze the pan with champagne and let simmer for 2-3 minutes. Add the cream. Add the Gouda and Parmesan cheese, whisking until melted. Season to taste with salt and pepper. Let simmer on low while thickening.
- Bring a large pot of salted water to a boil. At the fettuccine or pappardelle and cook according to instructions. Strain the pasta, and add to the skillet with the champagne sauce, tossing the pasta to coat.
- In a separate pan, heat the remaining tablespoons of olive oil and butter over medium heat. Add the garlic, stirring until fragrant, about 2 minutes.
- Season the shrimp with salt and pepper. Add the shrimp to the pan, cooking on each side for about 2-3 minutes, or until cooked.
- Once cooked, transfer the shrimp to the skillet with the pasta. Enjoy!
Recipe Notes
Our wine choice for this decadent dish is a rich and buttery chardonnay: try the 2014 Rombauer Chardonnay - you won't go wrong!
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