Yield: 6 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Butter |
2 tablespoons | Garlic, minced |
1½ pounds | Fresh shrimp, shell/devein |
¼ cup | Dry white wine |
½ cup | Tomato sauce |
1¼ cup | Heavy cream |
½ teaspoon | Basil |
½ teaspoon | Oregano |
2 \N | Egg yolks |
\N \N | Salt & white pepper |
1 tablespoon | Parsley, finely minced |
Melt butter in skillet, add garlic and cook, stirring constantly, for about 1 minute. Add shrimp and cook over med.-high heat, tossing with a wide spatula until shrimp are bright pink on both sides. Add white wine and tomato sauce and cook for 1 minute. Blend in 1 cup cream, basil and oregano. Beat egg yolks with remaining ¼ cup cream and heat until sauce thickens. Do not boil. Season to taste with salt and white pepper. Spoon over hot buttered pasta and sprinkle with parsley.
Posted 03-03-94 by MARK MIKLAS on F-Cooking >From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes