Seafood Linguine - cooking recipe

Ingredients

2 cups sliced mushrooms
4 shallots, chopped fine
1/2 cup butter
1 1/2 cups madeira wine
1 tablespoon tomato paste
1 teaspoon dried tarragon leaves
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
10 ounces linguine
1 1/2 lbs shelled shrimp
4 beaten egg yolks
1 1/2 cups whipping cream
1/2 cup fresh tarragon sprig (optional)

Preparation

Cook linguine according to package instructions, (Do Not Dump Out The Water) remove linguine with a slotted spoon or tongs, drain and keep warm. Bring water to a boil, reduce heat and simmer the fresh or frozen shrimp for 1 to 3 minutes until they are pink, remove with slooted spoon or tongs, set aside, keep warm.
Over medium heat cook the mushrooms and shallots in the butter for 4-5 minutes until tender, but not brown,remove and set aside. In the same skillet add wine,tomato paste,tarragon,salt and pepper. Bring to a boil for about 10 minutes or until it is reduce to about 1/2 cup.
In a small mixing bowl, stir in the egg yolks and whipping cream add this to the wine mixture. Cook and stir until thickend. Stir in the shrimp and mushrooms until heated through. Season with salt and pepper. Add to pasta in a serving dish. Garnish with tarragon sprigs.