River's Edge Champagne Pasta Posted by LladyRusty May 9, 2001 Source: Courtesy of The River's Edge - 22 News- Springfield, Massachusetts 1 pound jumbo shrimp 6 ounces champagne 6 ounces stock 6 ounces heavy cream 1 pound angel hair pasta 4 ounces Parmigiana Salt and pepper, to taste Sauté shrimp in olive oil using a non-reactive skillet until cooked. Add champagne to deglaze the pan. Add stock and heat until boiling then add heavy cream and mix until boiling. When stock and cream mix is boiling add Parmigiana and reduce to desired thickness. Pour sauce over already cooked angel hair pasta. Add shrimp and serve with Parmigiana garnish.