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Ingredientes
- 3 Tbsp. Butter
- 2 Tbsp. Garlic, chopped
- 1Â 1/2 lb Fresh shrimp, shell/devein
- 1/4 c. Dry white wine
- 1/2 c. Tomato sauce
- 1Â 1/4 c. Heavy cream
- 1/2 tsp Basil
- 1/2 tsp Oregano
- 2 x Egg yolks
- Â Â salt & white pepper
- 1 Tbsp. Parsley, finely chopped
Direcciones
- Heat butter in skillet, add in garlic and cook, stirring constantly, for about 1 minute. Add in shrimp and cook over med.-high heat, tossing with a wide spatula till shrimp are bright pink on both sides. Add in white wine and tomato sauce and cook for 1 minute. Blend in 1 c. cream, basil and oregano. Beat egg yolks with remaining 1/4 c. cream and heat till sauce thickens. Don't boil. Season to taste with salt and white pepper. Spoon over warm buttered pasta and sprinkle with parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1073g | |
| Calories 1647 | |
| Calories from Fat 901 | 55% |
| Total Fat 102.2g | 128% |
| Saturated Fat 58.74g | 235% |
| Trans Fat 0.0g | |
| Cholesterol 1331mg | 444% |
| Sodium 1959mg | 82% |
| Potassium 1934mg | 55% |
| Total Carbs 24.05g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 6.06g | 4% |
| Protein 144.39g | 231% |
