3 tbsp. butter
2 tbsp. minced garlic
1 1/2 lbs. raw shrimp, shelled and cleaned
1 1/4 c. heavy cream, divided
1/4 c. dry white wine
1/2 c. tomato sauce
1/2 tsp. basil
1/2 tsp. oregano
2 egg yolks
2 tbsp. minced parsley

Saute garlic in butter for 1 minute. Add shrimp and cook over medium heat, stirring until shrimp are pink. Blend in 1 cup of the cream and the next four ingredients. Beat egg yolks with the remaining cream and add to the sauce, stirring until it thickens. Do not allow to boil. Serve over hot buttered pasta or rice, sprinkle with parsley.