Champagne Shrimp and Pasta

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 6 to 8 minutes; drain.

Meanwhile, heat olive oil over medium-high heat in a large pan. Cook and stir mushrooms in hot oil until tender. Remove mushrooms from the pan and set aside.

Combine shrimp, champagne, and salt in the same pan over high heat. Cook until liquid just begins to boil, then remove shrimp from the pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, 1 to 2 minutes. Return shrimp and mushrooms to sauce in the pan and cook until heated through. Adjust seasonings to taste.

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