2 c. sliced mushrooms (about 6 oz.)
4 green onions, finely chopped or 1/4 c. chopped onions
1/2 c. butter
1 1/2 c. Madeira wine
1 tbsp. tomato paste
1 tsp. tarragon, crushed
1/4 tsp. salt
Dash black pepper
10 oz. linguine, spaghetti or other pasta
1 1/2 lb. fresh or frozen shelled shrimp
4 c. boiling water
1 1/2 c. whipping cream
4 beaten egg yolks
Salt
Freshly ground black pepper

In 10 inch skillet, cook mushrooms and onions in butter, uncovered for 4-5 minutes, until tender but not brown. Remove with slotted spoon and set aside.

Stir wine, tomato paste, tarragon, salt and pepper into butter in skillet. Bring to boil and boil vigorously for 10 minutes or until mixture is reduced to 1/2 cup.

Meanwhile, cook pasta according to package directions. Drain and keep warm. Drop frozen shrimp into boiling water. Return to boiling. Reduce heat and simmer for 1-3 minutes or until shrimp turns pink. Drain and keep warm.

In small bowl stir together whipping cream and egg yolks. Add wine mixture and return to skillet. Cook and stir until thickened. Stir in shrimp and mushroom mixture. Heat thoroughly. Season to taste with salt and pepper. Toss with cooked pasta. Makes 6 servings.