1 lb. medium size fresh shrimp, peeled and deveined
1/4 c. butter
1 c. sliced fresh mushrooms
1/4 c. chopped onion
1 garlic clove, minced
3 tbsp. flour
1 (10 1/2 oz.) can chicken broth
1/2 c. white wine
1/2 c. whipping cream
1 tbsp. chopped parsley
paprika

Melt butter in large saucepan. Add mushrooms, onion and garlic and saut 5 minutes or until tender. Add flour to sauce, stirring until mixture is smooth. Cook over medium heat, stirring constantly 1 minute. Gradually add chicken broth and cook, stirring constantly until mixture is thickened and bubbly. Add shrimp. Reduce heat and simmer 3 minutes, stirring often. Stir in wine, whipping cream and parsley. Cook until thoroughly heated, stirring often. Can be served as a bisque or over angel hair pasta.