Linguine with Mushroom Shrimp Sauce

This sauce for this dish from "Fan Fare" isn’t as pretty as some red pasta sauces, but it tastes wonderful.  We like it with chili sauce and sherry, which I always have on hand.  If you don’t have tarragon, try some fresh or dried thyme.

 This takes just as long as it does to boil water and cook the pasta – it’s week-night fast but company special in taste.  Serve it in pasta bowls with a crisp green salad and some toasted garlic bread.

 Linguine with Mushroom Shrimp Sauce

  2         Shallots or 3 Green Onions -- finely chopped

  1         Cup  Fresh Mushrooms -- sliced

  1         Tablespoon  Butter

     1/3  Cup  Dry White Wine or Dry Sherry

     1/4  Cup  Water

  1         Tablespoon  Tomato Paste or Chili Sauce

  1         Tablespoon  Dijon Mustard

  1         Teaspoon  Chicken Bouillon Granules

     1/2  Teaspoon  Dried Tarragon -- crushed

     1/8  Teaspoon  Pepper

  12       Ounces  Shrimp -- peeled and deveined

  5         Ounces  Linguine -- cooked and drained

             Parmesan Cheese -- freshly grated

Cook linguine as package directs.  Meanwhile, prepare sauce.

In a 10" skillet or wok, cook the shallots and mushrooms in butter until tender.  Add the wine, water, tomato paste, mustard, bouillon granules, tarragon and pepper.  Bring to boiling.  Add the shrimp.  Reduce heat to medium.  Cover and simmer about 5 minutes, or until shrimp are cooked through.  Spoon sauce over hot, drained pasta; sprinkle with cheese.

3 Servings

Per Serving: 369 Calories; 7g Fat (18.1% calories from fat); 30g Protein; 40g Carbohydrate; 2g Dietary Fiber; 183mg Cholesterol; 444mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.