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! ---------------------------------------------------------------------------
Nutrition
Ingredients
