Champagne Shrimp Pasta
1 lb. of raw Jumbo Shrimp (16-20 count) peeled and deveined
1/2 stick of Butter
1 Tbs. Italian Bread Crumbs
1 lb. of Cooked Pasta (according to package instructions)
1 pint of Grape Tomatoes
1 bag of fresh spinach
2 Tbs. of olive oil
1 cup of Shredded Parmesan Cheese
Simple Cream Sauce:
1 stick of Butter
1/4 cup of flour
1 teaspoon of chopped Garlic
3cups of Chicken broth
1 quart of Half and Half
1/2 cup of Champagne
Melt 1/2 stick of butter in sauce pan over low heat. Add Raw shrimp and saute till pinky red color (about 3-5 minutes). Sprinkle with bread crumbs and set aside. Saute spinach and tomatoes in olive oil till cooked. Set aside.
Simple Cream Sauce:
Melt stick of butter over low heat. Add garlic and saute 1 minute. Add flour and whisk into butter. Cook 1 minute. Add chicken stock and whisk together till Thickened about 5-10 minutes on medium heat stirring frequently. Add Half and Half and whisk together. Cook another 15-20 minutes over medium heat till thickened stirring frequently. Stir in Champagne.
Mix with cooked pasta, spinach and tomatoes. Top with shrimp, more cream sauce and Parmesan cheese.