Shrimp Newburg Over Bowtie Pasta

Submitted by Jeanine Bigoness

1/2 cup butter or margarine

1/4 cup minced shallots

1 1/2 tsp. minced garlic

1/2 cup flour

4 1/2 cups milk

1 1/2 tsp. salt

1/4 tsp. white pepper

4 egg yolks, beaten

1 (8oz.) carton sliced fresh mushrooms

1/4 cup dry sherry

2 pounds shrimp, cooked, peeled and devined, 60-70 count

1 (16oz.) package of dry bowtie pasta

2 tsp. salt

2 Tbsp. butter

snipped fresh parsley

3/4 cup freshly shredded Parmesan cheese

In large saucepan, melt butter over low heat; saute shallots and garlic until tender.  Blend in flour until smooth (about 1 minute).  Gradually stir in milk.  Season with 1 1/2 tsp. salt and pepper.  Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.  Refrigerate, covered, several hour or overnight (I let it sit 1/2 hour f rushed).

To reheat:  Just before serving, stir in egg yolks, mushrooms and sherry; heat until mushrooms are tender (10-15 minutes).  Stir in shrimp; continue cooking until heat through (2-3 minutes).  In large kettle, cook pasta in water with 2 tsp. salt following package directions; drain.  Toss with butter; spoon into heated serving bowl.  Sprinkle with parsley.  Spoon sauce into into heated serving bowl; sprinkle with parsley and cheese.

Serves 8