DIRECTIONS
Saute mushrooms in a medium saucepan in the butter or oil over medium-high.
Cook just long enough to release mushroom juices and let them evaporate.
Remove mushrooms and set aside.
In same saucepan, combine shrimp, champagne and salt over high heat.
When liquid just boils, shrimp are done.
Remove shrimp from liquid with a slotted spoon, saving the liquid.
Set shrimp aside.
Add chopped shallots or scallions to cooking liquid.
Boil over high heat until liquid is reduced to about 1/2 cup, about 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.
Cook pasta according to directions.
Drain thoroughly and return to pot.
Toss with remaining cream and parsley.
Divide pasta and pour shrimp and sauce over pasta.
Serves 4.