4 tbsp. butter
1 1/2 lbs. raw shrimp, shelled and deveined
Salt
Pepper
2 tbsp. chopped shallots
2 tbsp. cognac, warmed
1/4 c. tomato puree
2 cloves garlic, chopped
3/4 c. plus 1 tbsp. whipping cream
1 tbsp. chopped fresh basil or 1/2 tsp. dried
1 tbsp. chopped chives
1 egg yolk
1 lb. spaghetti
2 tbsp. chopped parsley

Heat half the butter in a skillet and add shrimp, salt and pepper and cook until bright red on both sides, about 3 minutes. Sprinkle with shallots and cook 1 minute, stirring. Add the cognac and flame it. Add the tomato puree and cook 1 minute over high heat. Stir in 3/4 cup cream, basil and chives.

Beat the egg yolk with the remaining tablespoon of cream and add to shrimp sauce mixture. Stir quickly and do not let boil. Cook spaghetti according to package directions. Drain and return to pan. Toss with remaining butter and turn onto hot platter. Pour shrimp and sauce into center and sprinkle with parsley and serve.