1 lb shrimp, peeled and deveined
1/2 lb mushrooms, quartered
5 tbsp. butter
1/4 cup onion, minced
1 1/2 cups sour cream
1 tbsp. flour
1 1/4 tsp. salt white pepper, to taste
12 ounces dry linguine (cooked)

In a large skillet over medium heat, sauté onion in 4 tablespoons butter, until soft.

Add shrimp to cooked onion. Sauté until pink, about 3-5 minutes. Transfer to heated dish and keep warm. In the same skillet, add mushrooms and 1 tablespoon butter. Sauté until brown.

Sprinkle flour over mushrooms. Cook, stirring often. Reduce heat to medium low, stir in shrimp and onion mixture, 1 1/2 cups sour cream, salt and pepper. Stir for 2-3 minutes or until heated. Do not boil or sauce will curdle.

Serve over prepared linguine.

Submitted by: PATRICIA THOMPSON, SAINT AUGUSTINE,FL