1 cup sliced mushrooms
1 tablespoon olive oil
3/4 pound medium shrimp, shelled
1 1/2 cups champagne
1/2 tablespoon garlic pepper seasoning
2 tablespoons minced shallots or scallions
1 large tomato, diced
1 cup heavy cream
1/2 pound dried thin spaghetti
3 tablespoons chopped parsley
Grated Parmesan cheese

Saut?mushrooms in medium saucepan in hot olive oil over medium-high heat. Cook just long enough to release mushroom juices and let them evaporate. Remove mushrooms and set aside. In same saucepan, combine shrimp, champagne and garlic pepper seasoning.

Over high heat, heat to simmer. When liquid JUST boils, shrimp are done. Remove shrimp from cooking liquid with a slotted spoon immediately. Set shrimp aside. Add chopped shallots and tomatoes to cooking liquid. Boil over high heat until liquid is reduced to about 1/2 cup, approximately 8 minutes.

When liquid is reduced, add 3/4 cup heavy cream and boil 1 to 2 minutes, until slightly thickened and reduced. Add shrimp and mushrooms to sauce; heat through. Taste and add more seasoning if needed.

Meanwhile cook pasta according to directions on package. Drain thoroughly and return to cooking pot. Toss with remaining 1/4 cup cream and parsley.

To serve, divide pasta between two plates. Spoon shrimp and sauce over pasta. Garnish with parmesan to taste.

Per serving: 825 Calories (kcal); 54g Total Fat; (69% calories from fat); 38g Protein; 15g Carbohydrate; 422mg Cholesterol; 307mg Sodium

Food Exchanges: 0 Grain (Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates