Yield: 1 Servings
Measure | Ingredient |
---|---|
\N 2 | Egg yolks ~salt & white pepper |
3 tb Butter
2 tb Garlic, minced
1½ lb Fresh shrimp, shell/devein ¼ c Dry white wine
½ c Tomato sauce
1 ¼ c Heavy cream
½ ts Basil
½ ts Oregano
1 tb 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