Shrimp and Chanterelles in White Wine Cream Sauce

This sauce was a combination of a recipe we found in La Vera Cucina Italiana by Donaldo Soviero and DH's creativity. We used med-lge shrimp, about 41-50 size. We had a lovely crop of Chanterelles in the woods and DH made fresh pasta using the recipe on the back of King Arthur's Perfect Pasta Blend. There is a copycat version of this pasta blend posted here, Perfect Egg Pasta. This is a fantastic dinner to share with good friends. All you need is a green salad with a simple vinaigrette and some nice Chianti, light some candles and get ready to enjoy dinner!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2  lbs shrimp, cleaned and peeled
• 1  lemon, juiced
• 1⁄2 cup butter
• 1  tablespoon olive oil
• 1⁄2 lb mushroom, chopped
• 2  tablespoons onions, minced
• 2  cups dry white wine
• 1 1⁄2 cups heavy cream
• 3  extra-large egg yolks
•  kosher salt and freshly cracked black pepper
•  cayenne

Directions

1. Toss the shrimp with lemon juice.
2. Heat the butter and oil in a large saute pan over medium heat and add the mushrooms.
3. Saute 3-4 minutes, stirring occasionally, then add the shrimp and cook for another 2 minutes.
4. Season with salt and pepper.
5. Add the onions and cook another 2 minutes.
6. Remove shrimp, mushroom and onion mixture from pan and save on a plate.
7. Deglaze the saute pan with the wine, allowing it to come to a boil.
8. Reduce the wine by half.
9. Add 1/2 of the cream stir, reducing the heat to medium.
10. Beat the egg yolks with the remaining cream.
11. Add a little of the hot cream/wine mixture to the yolks to temper them.
12. Beat well and then add the eg mixture to the sauce.
13. Correct the seasonings.
14. Return the onion/shrimp/mushrooms back into the sauce and toss with hot, freshly cooked pasta al dente.
15. Garnish with a lemon slice and serve.
16. Enjoy!