Champagne shrimp with rosemary

1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
1/2 teaspoon paprika
1 teaspoon chopped fresh rosemary
1/2 cup butter or margarine (1 stick), divided
8 ounces sliced mushrooms
1 cup chopped green onions, divided
2 cloves garlic, minced, divided
1/2 cup chopped fresh parsley, divided
1 cup champagne
1/2 cup heavy cream
1 pound medium shrimp, peeled and deveined
Chopped fresh parsley, for garnish
Cooked pasta, rice or toasted bread slices, as accompaniments

1. Combine salt, cayenne pepper, white pepper, paprika and chopped rosemary in a small bowl.
2. Heat 1/4 cup butter in a large skillet over medium-high heat. Add mushrooms and half of the seasonings, green onions, garlic and chopped parsley. Saute until mushrooms are golden brown. Add champagne and boil, until reduced by half, about 5 minutes. Add the heavy cream and continue to boil, until sauce is slightly thickened.
3. Meanwhile, melt remaining 1/4 cup butter in another large skillet over medium-high heat. Add shrimp and remaining seasonings, green onions, garlic and chopped parsley. Saute until shrimp turn pink. Add shrimp to mushroom sauce, garnish with additional chopped fresh parsley, if desired, and serve over hot cooked pasta, rice or grilled French bread.