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

In a 10-inch skillet cook mushrooms and shallots in the butter, uncovered, over medium-high heat for 4 to 5 minutes or until vegetables are tender but not brown. Remove with slotted spoon. Set aside. Stir wine, tomato paste, tarragon, salt, and pepper into butter in skillet. Bring to boiling; boil vigorously for 10 minutes or until mixture is reduced to 1/2 cup. Meanwhile, cook pasta according to package directions. Drain. Keep warm. Drop fresh or frozen shrimp into boiling water; return to boiling. Reduce heat and simmer for 1 to 3 minutes or until shrimp turn pink. Drain; keep warm.

In a small bowl stir together the whipping cream and the egg yolks. Add the wine mixture. Return to skillet. Cook and stir until thickened. Stir in the shrimp and mushroom mixture; heat through. Season to taste with salt and pepper. Toss with the cooked pasta. Transfer to a serving platter. Garnish with fresh tarragon sprigs. Makes 6 servings.