Campanelle & Shrimp with Champagne Cream Sauce


1/4 cup each chopped carrots, celery & onion
1/2 pint heavy cream
1 Tblsp olive oil
1/2 cup sparkling wine
Salt & pepper
1/2 cup cooked shrimp
1 tsp dry basil
2 Tbsp parmesan cheese
8 fresh basil leaves
1/2 cup frozen peas


Heat the olive oil in a saute pan. Add the chopped carrots, celery and onions. Continue cooking on high heat until the vegetables begin to brown. Deglaze the pan with sparkling wine. Add the garlic, cream, salt & pepper and dry basil. Cook the sauce on medium high heat. It will begin to bubble and evaporate.

Stack the basil leaves together. Roll them up and slice them in into thin slivers. When the sauce has reduced by 50%, add the shrimp, fresh basil, peas and cheese. Toss into hot campanelle pasta.