3 TABLESPOONS
butter

2 TABLESPOONS
minced garlic

1 1/2 LBS
fresh shrimp, shelled and deveined

1/4 CUP
dry white wine

1/2 CUP
tomato sauce

1 1/4 CUPS
T.G. Lee heavy cream

1/2 TEASPOON
basil

1/2 TEASPOON
oregano

2 EGG YOLKS

SALT

WHITE PEPPER

2 TABLESPOONS
finely minced parsley (garnish)

Melt butter in skillet. Add garlic and cook, stirring constantly, 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 white wine and tomato sauce and cook for 1 minute. Blend in 1 cup T.G. Lee cream, basil and oregano. Beat egg yolks with remaining 1/4 cup T.G. Lee cream and add to sauce, stirring over medium heat until sauce thickens. Do not boil.

Season to taste with salt and white pepper.

Spoon over hot buttered pasta and sprinkle with parsley.