1/2 c. (1 stick) unsalted butter
1 lb. med. shrimp (about 32), shelled and deveined
4 med. shallots, minced
1 garlic clove, minced
1/4 lb. mushrooms, thinly sliced
2 tbsp. chicken broth
1/2 c. heavy cream
1/8 tsp. freshly ground white pepper
Salt

In a large skillet, melt 2 tablespoons of the butter over moderate heat. Add the shrimp and saute, tossing frequently, until opaque throughout, 2 to 3 minutes. Remove with a slotted spoon and set aside.

Add the remaining 6 tablespoons butter to the skillet and heat until melted. Add the shallots, garlic and mushrooms and saute over moderate heat, tossing frequently, until the mushrooms are tender, about 3 minutes.

Add the broth and cream, bring to a boil and cook for about 2 minutes until the sauce is slightly thickened. Reduce the heat to a simmer, add the shrimp and cook just until heated through, about 30 seconds. Season with the pepper and add salt to taste. Serve hot in soup bowls.