In a medium saucepan, mix 1 stick of butter, the
green onion, thyme, and garlic over medium heat (low
boi). Cook for 5 minutes, stirring frequently. Add 1
Cup dry marsala wine and continue cooking another 5
minutes. Lower heat and set aside. Do not cover.
In a large saute pan, add 2 Tbl. butter and 8 oz of
sliced mushrooms over medium-high heat, stirring
frequently until mushrooms are browned (3-5
minutes). Add shrimp and continue cooking for 5 more
minutes or until shrimp are pink. Lower heat and set
aside.
To the Marsala wine mixture add 2 Cups heavy cream,
1 Cup milk, 1/2 Cup grated parmesan. Cook over
medium heat for 5 minutes and then add to the shrimp
mixture. Serve over cooked linguini.
