Ingredients
8 ounces uncooked angel hair pasta1/4 cup butter, cubed2 cups sliced fresh mushrooms1/3 cup chopped onion4 teaspoons all-purpose flour1-1/4 cups chicken broth1/3 cup white wine or chicken broth4 teaspoons Dijon mustard1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon1/2 teaspoon paprika1/4 teaspoon pepper1 pound uncooked medium shrimp, peeled and deveined1/3 cup heavy whipping cream1/4 cup grated Parmesan cheese
Preparation
Cook pasta according to package directions; drain.
Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until tender. Stir in flour until blended; gradually stir in broth, wine, mustard, tarragon, paprika and pepper. Cook and stir 5 minutes or until sauce is thickened.
Reduce heat to medium; stir in shrimp and cream. Cook, covered, 2-3 minutes or until shrimp turn pink. Serve with pasta; sprinkle with cheese.
