Ny's scampi sauce

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 Egg yolks
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

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