Ny's scampi sauce
6 Servings
Ingredients
| Quantity | 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 |
Directions
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