Recipe(tried): Seafood Fettucine

This is a spectacular dish, and the presentation can be made beautiful.
It is WELL worth the effort. Your guests will die over it!

SEAFOOD FETTUCINE

2 cups fresh mushrooms, sliced (about 6-8 oz)
4 shallots or green onions, finely chopped
1/2 c. butter (or margarine)
1 1/2 c. Madiera Wine (use the Madiera - don't substitute - it lends a rich and fine taste)
1 tbsp tomato paste
1 tbsp fresh tarragon or 1 tsp dried, crushed
1/4 tsp salt
dash freshly ground back pepper
10 oz fettucine - NOW HERE'S WHAT I DO. I buy two or three colors of fettucine and array them on a large platter and pour the finished sauce over it. Lovely.
1 1/2 pound fresh or frozen shelled shrimp
(can also add 1/2 pound scallops - I DID!)
4 c. boiling water
1 1/2 c. whipping cream (don't skimp on half and half!)
4 egg yolks, beaten
salt to taste
GARNISH LATER WITH FRESH TARRAGON AND FRESHLY GROUND BLACK PEPPER

In a 10 inch skillet, cook mushrooms and shallots int he butter or margarine over medicum high heat for 4-5 minutes or until vegetables are tender but not brown. Remove with slotted spoon and set aside. Sir wine, tmoato paste, tarragon, sat and pepper into skillet. Bring to a boil. Boil vigorously for 10 minutes or until mixture is reduced to 1/2 cup. Meanwhile cook pasta according to package directions. I like to keep my colors separated for the presentation platter. Drain; keep warm. Drop fresh or frozen shrimp into boiling water, return to boilng. Reduce heat and simmer for 1- 3 minutes or until shrimp turns pink. Drain, keep warm. In a small bowl, stir together whipping cream, and egg yolks. Add the wine mixture. Return to skillet. Cook and stir until thickened. You can add the scallops at this point and cook until they are white. Stir in the shrimp and mushroom mixture. Heat thoroughly. Season to taste with salt and pepper. Either toss with mixed fettucine or cover divided fettucines on a pretty platter with the sauce. Garnish as noted above.