3/4 box fettuccine
2 lb. medium shrimp (uncooked), deveined
1 egg yolk
1/2 c. Parmesan cheese
1 c. fresh mushrooms, sliced
2/3 c. cream or half and half
1 stick butter, melted

Sauté fresh mushrooms and shrimp in vegetable oil in frying pan. Mix half and half with egg yolk and set aside. Cook and drain the fettuccine; place in large warm bowl. Pour melted butter over the fettuccine and mix well. Mix in the cream mixture; add Parmesan cheese and mix. Stir in the sautéd shrimp and mushrooms. Season with pepper, garlic and paprika.

Serves 4 to 6.