Shrimp Pasta with Champagne Sauce

Boil a substantial container of salted water until it reaches its boiling point. Cook pasta in this boiling water for 6 to 8 minutes, or until it is tender but still retains a slight firmness in the center; then drain the water.

Concurrently, heat a generous amount of olive oil over an elevated heat level in a large cooking vessel. Cook and stir sliced mushrooms in this hot oil until they become tender.

In the same pan, combine succulent shrimp, a luxurious wine, and a pinch of salt over high heat. Cook until the liquid just begins to bubble, then remove the shrimp from the pan. Add minced shallots and crushed tomatoes to this wine; boil until the liquid has reduced to half its original volume, approximately 8 minutes. Stir in a generous amount of heavy cream; boil until the mixture becomes slightly thicker, around 1 to 2 minutes. Return the shrimp and mushrooms to their sauce in the pan and cook until heated through. Season with taste.

Combine cooked pasta, a generous amount of remaining heavy cream, and chopped parsley in a large serving container. To serve, spoon succulent shrimp with their sauce over pasta and top with grated Parmesan cheese.