Melt the butter in a medium heavy skillet. Place shrimp, shallots, and herbs in the skillet and saute until shrimp just start to turn pink. Add a splash and Pernod and flame. When flame subsides, add the cream and reduce until mixture has the desired consistency.
Recipe by The Culinary Cellar at https://theculinarycellar.com/watergate-take-a-bunch-of-leaks/