Seafood Linguini Casserole

• 2 c. mushrooms, sliced
• 4 green onions, sliced
• 1/2 c. butter
• 1 1/2 c. Madeira wine
• 1 Tbsp. tomato paste
• 1 Tbsp. fresh tarragon or 1/2 tsp. dried
• 1/4 tsp. salt and pepper
• 1 1/2 c. heavy cream
• 4 egg yolks
• 2 c. cooked shrimp or scallops
• 1 c. water chestnuts, sliced
• 10 oz. linguini, freshly cooked

1. In saute pan, cook mushrooms and onions in butter for about 4 to 5 minutes.
2. Remove mushrooms and onions.
3. In butter remaining in pan add tomato paste, tarragon, salt and pepper and wine.
4. Boil hard for 10 minutes or reduced to 1/2 cup.
5. Beat egg yolks to blend and add cream.
6. Add this mixture to wine mixture.
7. Cook over low heat, stirring constantly until thickened.
8. Stir in shrimp, mushrooms, onions and water chestnuts.
9. Heat through and toss with cooked linguini.
10. Serves 5 to 6.

mushrooms, green onions, butter, madeira wine, tomato paste, tarragon, salt, heavy cream, egg yolks, shrimp, water chestnuts, linguini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953228 (may not work)