1 1/2 lbs. shrimp, deveined
3 tbsp. butter
3 lg. garlic cloves, minced
1/2 c. minced onions
1/4 c. dry white wine
1/2 c. tomato sauce
1 1/2 c. whipping cream
1/2 tsp. basil
1/2 tsp. oregano
1 tsp. salt
1/8 tsp. white pepper
3 egg yolks
12 oz. vermicelli (pasta)
Parsley

Pat shrimp dry. Saute garlic 1 minute in butter. Add shrimp and onions. Saute medium high for 5 minutes.

Add wine, tomato sauce, 1 cup cream, basil, oregano, salt and pepper. Heat thoroughly. Beat yolks into remaining cream and add to shrimp mixture. Cook pasta and drain. Add to shrimp mixture.