3 T. butter
2 T. minced garlic
1 1/2 pounds peeled, de-veined shrimp
1/4 c. dry white wine
1/2 c. tomato sauce
1 1/4 c. heavy cream
1/2 t. basil
1/2 t. oregano
1/8 t. thyme
1 1/8 t. Italian hot pepper flakes (for children or spicy-sensitive folks, you may want to cut this in half)
2 egg yolks
salt to taste
white pepper to taste
2 T. finely minced parsley (optional)
12 oz. angel hair pasta (plus 2 more T. butter for pasta)
Melt butter in skillet. Add garlic and sauté for 1 minute, stirring constantly. Add shrimp and cook for one minute over medium-high heat, tossing with a wide spatula, until shrimp are bright pink all over. Do not overcook shrimp (makes them chewy).
Add white wine and tomato sauce (still med-high heat) for one minute.
Turn heat down to medium-low. Add 1 cup of cream, basil, oregano, thyme and hot pepper flakes. Beat egg yolks with remaining cream and add to sauce., stirring until sauce is thickened. Do not boil. Add salt and white pepper to taste.
Cook pasta according to package directions. Then drain and add 2 T. butter and stir.
Pour sauce over pasta and enjoy! Serves 4-6.
fresh garlic (or minced garlic in the spice section)
1 1/2 pounds shrimp (cheaper if you get it with the shell on and prepare at home)
dry white wine
Italian hot pepper flakes
parsley–fresh or in the spice section (optional)
12 oz. angel hair pasta
Approximate cost (serving a family of six): $12.76