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Bring a large pot of lightly salted water to a
boil. Cook pasta in
boiling water for 6 to 8 minutes or until al dente;
drain.
Meanwhile, heat oil over medium-high heat in a
large frying pan. Cook
and stir mushrooms in oil until tender. Remove
mushrooms from pan, and
set aside.
Combine shrimp, champagne, and salt in the frying
pan, and cook over
high heat. When liquid just begins to boil, remove
shrimp from 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, about 1 to 2 minutes. Add shrimp
and mushrooms to
sauce, and heat through. Adjust seasonings to taste.
Toss hot, cooked pasta with remaining 1/4 cup
cream and parsley. To
serve, spoon shrimp with sauce over pasta, and
top with Parmesan cheese.
