Instructions: Melt butter in skillet, add garlic and cook, stirring constantly, for about 1 minute. Add shrimp and cook over med.-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 cream, basil and oregano. Beat egg yolks with remaining 1/4 cup cream and heat until sauce thickens. Do not boil. Season to taste with salt and white pepper. Spoon over hot buttered pasta and sprinkle with parsley.

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