Does anyone have a delicious CREAMY shrimp recipe for dinner tonight?!

CHAMPAGNE SCAMPI

20 (under 15) Mexican white shrimp, peeled, deveined and split lengthwise
1/2 c. butter (8 tbsp.)
2 tbsp. onion, minced
1/2 lb. fresh mushrooms, sliced
1/2 bottle (10th) champagne
1 1/2 c. heavy cream
3 egg yolks
Salt and white pepper

In large saucepan, saute onion in 4 tablespoons butter until golden. Add shrimp, season lightly with pepper. Stir in mushrooms and cook about a minute; pour in champagne. Bring to a boil. Reduce heat immediately; simmer on low 4-6 minutes.
Spoon shrimp and mushrooms into a baking dish, leaving juice in pan. Reduce liquid over high heat to about 1/5 its quantity. Add 1 1/4 cups cream; bring just to a boil. Remove from heat; continue cooking until slightly thickened, stirring constantly. Do not boil.

Check seasoning for salt and pepper. Stir in remaining butter; pour sauce over shrimp. Place dish under broiler just until top is glazed. Serve with toast points or parsley rice, and glasses of champagne.

Makes 4 dinner servings or 8 buffet servings.

Shrimp Fettucine Alfredo

INGREDIENTS:
1 pound fettuccini pasta
1 tablespoon butter
1 pound cooked shrimp - peeled and
deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
3. When sauce has thickened, combine with cooked pasta noodles; serve hot.

SHRIMP IN SHERRY AND CREAM SAUCE

2 tbsp. butter
1 1/2 lbs. shelled and deveined shrimp
1 tbsp. paprika
Salt and pepper
1 tbsp. chopped shallots
1/3 c. dry sherry wine
1 1/2 c. heavy cream
2 egg yolks

Melt butter in large skillet and add the shrimp. Cook briefly, then sprinkle with the paprika and salt and pepper to taste. Sprinkle with shallots; stir. Add the wine; stir. When shrimp are opaque, transfer to another skillet using slotted spoon. Cover; keep warm.

Reduce pan liquid by half and add 1 1/4 cups cream. Cook approximately 5 minutes over high heat. Beat egg yolks with remaining cream and add to sauce, stirring rapidly. Continue stirring until almost (but not) boiling. Add the shrimp and reheat. Serve with rice and salad

yum