Instructions: Puree the shrimp in a food processor adding cream to make a smooth mixture. In a bowl, beat the shrimp with the flour, egg yolk, herbs, salt and pepper until smooth.

Using a coarse sieve or colander, force the dough through the holes letting it drop gently into lightly-salted boiling water. Cook for 2 to 3 minutes or until the spaetzle floats to the surface. Drain and cool.

To serve, saute the spaetzle in clarified butter until lightly browned and crispy. Drain on paper towels and keep warm.

Spoon Creamy Tomato Sauce onto plates and distribute spaetzle on top. Drizzle Basil-Mint Herb Oil around the perimeter of plate and sprinkle diced tomato and chopped parsley on top. Serve immediately.

This recipe yields 4 to 6 servings.

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