3 tbsp. butter
2 tbsp. garlic, chopped
1 1/2 lb. shrimp, cleaned
1/4 c. white wine
1/2 (15 oz.) can tomato sauce
1 1/4 c. heavy cream or half & half
Salt and pepper
1/2 tsp. basil
1/2 tsp. oregano
2 egg yolks
2 tbsp. parsley

Cook garlic in butter. Add shrimp and cook until pink. Add tomato sauce and wine. Cook 10 minutes. Add 1 cup cream and spices. Combine 1/4 cup cream and egg yolks. Add to mixture. Stir until thickened and bubbly. Sprinkle with parsley. Serve over fettuccine or linguine. Serves 6.