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