Champagne Chipotle Scampi

...we were kinda hungry, but didn't want to spend hours making something elaborate, so I looked around the freezer to see what we had...hmmmn...frozen white shrimp, some minced chipotle peppers....and under the counter some angel hair pasta...and in the 'fridge, a bottle of Mumms Sparkling wine and plenty of sweet cream butter... over in the spice rack some freeze dried chives (from Penzeys...) and nearby that a head of fresh garlic...an idea was taking shape. How about a Champagne Chipotle Scampi?...

• 1 stick butter
• 8-10 garlic cloves (run thru a garlic press)
• 2-4 Tbsp minced chipotle chiles
• 18-20 small white shrimp (peeled, deveined etc...)
• 1/4 cup white wine
• a bottle of Champagne/sparkling wine

We opened the bottle and had a glass while cooking the angel hair pasta, leaving it to drain in the colander (after a coating of olive oil) while melting the butter in a saucepan (probably medium heat...) Tossed in the garlic and sauteed it a minutes or so, then threw in the shrimp (that had been tossed with the chipotles). After a few minutes I poured in what was left of the wine in my flute (probably 3/8 of a cup) and (after a refill) tossed some chives in, stirring...mixed a 1/4 cup sauvignon blanc with the pasta and poured shrimp and sauce over pasta...

Heaven in 10 minutes....! Feeds 2...no leftovers...

Timely hint: After opening a can of chipotle peppers in adobo sauce, I like to deseed and mince the peppers, then put into a plastic sandwich bag (the real small ones) and freeze...then whenever you need a bit of spiciness, just slice off a chunk...this works for green peppers as well.