Champagne Shrimp Pasta
250 gms Spaghetti or Angel Hair Pasta; 8 ounces Angel Hair Pasta; 1 tbsp. extra Virgin Olive Oil; 1 cup sliced fresh Mushrooms; 450-500 gms medium Shrimp, peeled and deveined; 1½ cups Champagne; 2 Tomatoes, diced; 1 cup Cream; 3 tbsp. fresh Parsley chopped; freshly grated Parmesan Cheese; Salt and Pepper to taste
Boil water with half a tbsp. of salt and cook pasta in boiling water for 6 to 8 minutes or until al dente and drain. Heat oil (medium-high) in a large frying pan. Add mushrooms and cook-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 it just begins to boil, remove shrimp from pan. Add tomatoes to the boiling champagne and boil for about 8 minutes or until it is reduced to a half cup. Stir in 3/4 cup cream and boil until slightly thick, for about 1 to 2 minutes. Now, add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste. Toss in hot, cooked pasta with remaining 1/4 cup cream and parsley. Top with Parmesan cheese and serve hot.
Cheers With Italian Amaretto Margarita
60ml Amaretto Liquer; 75 ml Lime Juice (frozen); 90 ml Tequila; 50 ml Orange Juice; white Sugar as required; crushed Ice or cubes as required.
Put the lime juice, tequila, amaretto, orange juice, sugar and ice into a blender and mix well. Pour into a glass and serve chilled. Tip – Dip the rim of the glass in amaretto and then in castor sugar to lift the taste of the cocktail as you have it.