3 tbsp. butter
2 tbsp. garlic, minced
1 1/2 lbs. fresh shrimp, shelled & deveined
1/4 c. dry white wine
1/2 c. tomato sauce
1 1/4 c. heavy cream
1/2 tsp. basil
1/2 tsp. oregano
2 egg yolks
Salt
White pepper
Pasta, hot & buttered

Melt butter in skillet; add garlic and stir for about 1 minute. Add shrimp and cook over medium-high heat, tossing with a wide spatula until shrimp are bright pink on both sides.

Add 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 add to sauce, stirring over medium heat until sauce thickens. DO NOT BOIL. Season to taste with salt and pepper.

Spoon over hot, buttered pasta and sprinkle with parsley.