Fusilli With Shrimp And Grated Pressed Caviar

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3/4 pound fusilli

1 large shallot, minced

1/4 pound white mushrooms, sliced 1/2 inch thick (2 cups)

2 tablespoons extra-virgin olive oil

1/2 cup dry white wine

1 cup light cream

Salt and freshly ground pepper

3/4 pound large shrimp—shelled, deveined and halved lengthwise

2 tablespoons minced chives

1 tablespoon pressed caviar (1 ounce), frozen

Freshly grated Parmigiano-Reggiano cheese, for garnish

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