• 1/4 cup unsalted butter
• 1 large shallot, diced small
• 1 cup champagne
• 1 lb. shrimp, peeled and deveined
• 2 cups heavy cream
• salt and white pepper
• 2 Tbs. fresh parsley, chopped

Melt butter in a heavy saucepan over medium low heat. Sauté shallots about 4 minutes. Add champagne and simmer 4-5 minutes over medium high heat until liquid is almost evaporated. Stir in shrimp. Add cream and simmer over low heat about 10 minutes, stirring frequently, or until thick, and shrimp is just cooked throughout. Season with salt and white pepper to taste. Sprinkle with parsley. Serve over pasta, if desired.

Per serving: calories 680, fat 57.5g, 80% calories from fat, cholesterol 366mg, protein 26.1g, carbohydrates 6.5g, fiber 0.1g, sugar 4.2g, sodium 221mg, diet points 18.9.

Dietary Exchanges: Milk: 0.4, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 11.9, Sugar: 0.0, Very lean meat protein: 3.4

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The recommended wine is: Gewürztraminer.