Seafood Linguini

• 2 c. fresh sliced mushrooms (6 oz.)
• 4 shallots or green onions, finely chopped
• 1/2 c. butter or margarine
• 1 1/2 c. Madeira (cooking) wine
• 1 Tbsp. tomato paste (optional)
• 1 Tbsp. fresh snipped tarragon
• 1/4 tsp. salt
• dash of freshly ground pepper
• 10 oz. linguini
• 1 1/2 lb. fresh, shelled shrimp (you can use crab meat and scallops or combination of all 3)
• 1 1/2 c. whipping cream
• 4 egg yolks, beaten

1. In a 10-inch skillet, cook mushrooms and shallots in butter, uncovered, over medium-high heat for 4 to 5 minutes, or until vegetables are tender, but not brown.
2. Remove with slotted spoon; set aside.
3. Stir wine, tomato paste, tarragon, salt and pepper into butter in skillet.
4. Bring to boil; boil vigorously for 10 minutes, or until mixture is reduced to 1/2 cup.

mushrooms, shallots, butter, madeira, tomato paste, fresh snipped tarragon, salt, ground pepper, linguini, shrimp, whipping cream, egg yolks

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414726 (may not work)