Shrimps certainly lends an elegance to a holiday table and its elegance is out-shined 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).
This delightful champagne shrimp recipe (compliments of the Shrimp Council,) will be a wonderful, tasty way to celebrate the new year.
Champagne Shrimp and Angel Hair
• 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
Cook the pasta as directed; drain afterwards and coat with a tablespoon of olive oil. 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. Combine the shrimp, Champagne and salt in the pan, and cook over high heat. When the liquid starts to boil, remove the shrimp and add the shallots. Boil for 8 minutes; until reduced to about half a cup. Stir in 3/4 of the cream and boil for an additional 2 minutes. Add the shrimp and the mushrooms to sauce, heating through. Toss the hot, cooked pasta with the remaining 1/4 cup of cream and the freshly chopped parsley. Spoon the shrimp with sauce over the pasta and serve. Number of Servings: 2