Put the flour, salt and pepper in a plastic sealable bag. Shake shrimp in flour to coat evenly, shaking off excess.
Melt one tablespoon butter in a saute pan on medium high and add the oil. When the butter and oil just approaches the smoking point, saute the shrimp until just done, approximately 5 minutes, depending on the size of the shrimp.
*Do not overcook as they will be rewarmed in the sauce later.* Remove the shrimp and tent with foil to keep them warm.
In the same pan add the other tablespoon butter on medium heat until melted, and cook the shallots until they are opaque. Increase heat to high and deglaze the pan with the Pernod, scraping up any pieces of cooked food. Cook the Pernod until the alcohol is evaporated and it is reduced by half. Then, add the cream and the tomato paste and bring to a rapid boil.
Reduce the heat slightly, add the thyme and sage allow to reduce to a sauce like consistency (about 5 minutes).
Return the shrimp to the sauce and reheat. Serve the shrimp drizzled with a generous amount of sauce and garnish with chives.