Instructions:

Cook linguine in a large pot of boiling salt water until just tender, but still firm to bite. Stir occasionally. Meanwhile, heat saute pan with 1/2 the oil. Add shallot and cook for one minute over medium heat, then add cream and bring to a boil. When cream is just beginning to boil add the grated cheddar, a little bit at a time. Stir continually, until all cheese is melted. Turn to low and let simmer. Add salt and pepper to taste.

Put remaining oil in saute pan and heat. Add shrimp and heat slightly. When hot, add the sherry and Dijon mustard. Put linguine into a bowl and mix with cheese sauce. Place onto serving plates and top with shrimp mixture. Serve immediately.