| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Try it, Sauce | 1 | Servings | |
INGREDIENTS
| 3 | tb | Butter |
| 2 | tb | Garlic, minced |
| 1 1/2 | lb | Fresh shrimp, shell/devein |
| 1/4 | c | Dry white wine |
| 1/2 | c | Tomato sauce |
| 1 1/4 | c | Heavy cream |
| 1/2 | ts | Basil |
| 1/2 | ts | Oregano |
| 2 | Egg yolks | |
| ~salt & white pepper | ||
| 1 | tb | Parsley, finely minced |
INSTRUCTIONS
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 1/4 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@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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