CREAM SAUCE:

3 tbsp. butter
3 tbsp. flour
1 tsp. salt
Light pepper to taste
1 1/2 c. milk

Heat butter in saucepan; stir in flour. Cook and stir for 2 minutes. Add seasoning and milk. Cool until it boils and is thick. Makes 1 1/2 cups. Cover and set aside.

SHRIMP:

3 tbsp. butter
1 tbsp. shallots, finely chopped
2 garlic cloves, finely chopped
28 to 30 shrimp, (1 lb.), peeled & de-veined
1/3 c. dry white wine
1/16 tsp. dry oregano
Salt & pepper to taste
1/2 tbsp. chives, chopped

Heat butter and saute' garlic and shallots for a few seconds, then add shrimp and saute; until pink, 3 to 5 minutes. Remove shrimp and set aside. Add wine and seasoning to skillet. Cook until wine is reduced to 1/3. Add cream sauce and blend well. Return shrimp to sauce and heat. Serve over fettucini noodles. Serves 6.