8 oz. uncooked linguine
12 oz. med. shrimp
6 tbsp. unsalted butter
1 c. sliced fresh mushrooms
3 tbsp. all-purpose flour
1/2 tsp. fresh dill weed
1/2 tsp. salt (optional)
1/4 tsp. pepper
1 3/4 c. half & half
1/4 c. dry white wine
1 egg yolk, beaten

Prepare linguine according to package directions; drain. meanwhile, cook shrimp, drain and set aside.

In 2 quart saucepan melt butter. Add mushrooms and cook over medium heat. Stir occasionally until mushrooms are tender (4-5 minutes). Add flour, dill, salt and pepper. Continue cooking 1 minute. Stir in remaining ingredients (except shrimp and linguine). Cook over medium heat, stirring occasionally, until sauce comes to full boil (8-10 minutes). Boil 1 minute. Stir in shrimp, until heated through 1-2 minutes. Serve over hot linguine. Note: 1/4 teaspoon dried dill weed can be substituted for 1/2 teaspoon fresh dill weed. Serves 4.