Shrimp and Chanterelles in White Wine Cream Sauce

• lbs shrimp, cleaned and peeled↗2
• lemon, juiced↗1
• cup butter↗1⁄2
• tablespoon olive oil↗1
• lb mushroom, chopped↗1⁄2
• tablespoons onions, minced↗2
• cups dry white wine↗2
• cups heavy cream↗1 1⁄2
• extra-large egg yolks3
• kosher salt and freshly cracked black pepper
• cayenne↗

Step-by-step instructions

1. 1

   Toss the shrimp with lemon juice.

2. 2

   Heat the butter and oil in a large saute pan over medium heat and add the mushrooms.

3. 3

   Saute 3-4 minutes, stirring occasionally, then add the shrimp and cook for another 2 minutes.

4. 4

   Season with salt and pepper.

5. 5

   Add the onions and cook another 2 minutes.

6. 6

   Remove shrimp, mushroom and onion mixture from pan and save on a plate.

7. 7

   Deglaze the saute pan with the wine, allowing it to come to a boil.

8. 8

   Reduce the wine by half.

9. 9

   Add 1/2 of the cream stir, reducing the heat to medium.

10. 10

    Beat the egg yolks with the remaining cream.

11. 11

    Add a little of the hot cream/wine mixture to the yolks to temper them.

12. 12

    Beat well and then add the eg mixture to the sauce.

13. 13

    Correct the seasonings.

14. 14

    Return the onion/shrimp/mushrooms back into the sauce and toss with hot, freshly cooked pasta al dente.

15. 15

    Garnish with a lemon slice and serve.

16. 16

    Enjoy!