Champagne Shrimp and Pasta

This is my New Year's Eve special. It is FABULOUS and quick and easy. It tastes like something you'd eat in a four-star restaurant.

Ingredients

8 oz. angel hair pasta
1 tablespoon extra virgin olive oil
1 cup fresh sliced mushrooms
1 1/2 lbs medium shrimp, peeled and deveined
1 1/2 cups champagne
1/4 teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated parmesan cheese

Directions

-Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water 6 to 8 minutes or until al dente; drain.

-Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and 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 liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champgne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce and heat through. Adjust seasonings to taste.

-Toss hot, cooked pasta with remaining 1/4 cup of cream and parsley. To serve, spoon shrimp with sauce over pasta and top with Parmesan cheese.