| 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
A Message from our Provider:
“God makes it, we mess it”