| 1 | Saute mushrooms in medium saucepan in hot olive oil over medium-high heat. |
| 2 | Cook just long enough to release mushroom juices and let them evaporate. |
| 3 | Remove mushrooms and set aside. |
| 4 | In same saucepan, combine shrimp, champagne and salt. |
| 5 | Over high heat, heat to simmer. |
| 6 | When liquid just boils, shrimp are done. |
| 7 | Remove shrimp from cooking liquid with a slotted spoon immediately. |
| 8 | Set shrimp aside. |
| 9 | Add chopped shallots and tomatoes to cooking liquid. |
| 10 | Boil over high heat until liquid is reduced to about ?cup, approximately 8 minutes. |
| 11 | When liquid is reduced, add ?cup heavy cream and boil 1 to 2 minutes, til slightly thickened and reduced. |
| 12 | Add shrimp and mushrooms to sauce; heat through. |
| 13 | Taste and add more salt and pepper if needed. |
| 14 | Meanwhile cook pasta according to directions on package. |
| 15 | Drain thoroughly and return to cooking pot. |
| 16 | Toss with remaining ?cup cream and parsley. |
| 17 | To serve, divide pasta among four plates. |
| 18 | Spoon shrimp and sauce over pasta. |
| 19 | Makes 4 servings. |
