1 lb. med. or lg. shrimp, cleaned
1 c. tomato sauce (I use classico with basil)
1 c. heavy cream
2 egg yolks
1/4 c. dry white wine (I use dry vermouth)
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. dried dill

Saute shrimp in 2-3 tablespoons butter. Add tomato sauce and wine, bubble for 2-3 minutes. Add 3/4 cup cream and herbs, simmer for 1-2 minutes.

Mix egg yolks with 1/4 cup cream and add to mixture. Simmer gently for 2-3 minutes.

Serve over fettucini and sprinkle with chopped fresh parsley.