1 stick butter
4 med. shallots
1 qt. heavy cream
2 c. dry white wine
1 lb. precooked baby bay shrimp
1 tbsp. lemon juice
1 tbsp. chopped fresh dill
1 tbsp. chopped fresh tarragon
2 tsp. chopped parsley
2 tsp. chopped chives
3/4 tsp. salt

Melt butter in a large skillet; add shallots and saute 3 minutes over moderate heat. Add cream and wine and raise heat; boil until the sauce is reduced by half (stir frequently). Add the shrimp and the remaining ingredients and heat through for 1 minute. Serve over any hot fresh pasta.