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Tomato Shrimp Scampi

Tomato Shrimp Scampi over Pasta
Make sure that your pasta is almost done, once this tomato shrimp scampi is ready you"ll want to serve it right away. A large (31 to 35 per pound) to a medium-large shrimp (36 to 40 per lb) is just right for this recipe.

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  • 1 1/2 pounds peeled and deveined shrimp
  • 1/2 cup tomato sauce
  • 1/4 cup white wine
  • 1 1/4 cup heavy cream
  • 3 tablespoons butter
  • 2 1/2 tablespoons garlic (minced)
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 2 egg yolks (beaten)
  • Salt and white pepper
  • minced parsley for topping


  1. Pre heat large non-stick skillet over med-high heat
  2. Add the butter and then the garlic, cook for about a minute
  3. Add the shrimp, season with salt and pepper and add the basil and the oregano
  4. Toss the shrimp until they start to turn pink
  5. Add the wine and tomato sauce, cook for another minute or so
  6. Slowly add 1 cup of the heavy cream stirring constantly
  7. Add the beaten egg yolks to the other 1/4 cup cream and add to sauce
  8. Reduce heat to low and continue stirring the scampi sauce until it starts to thicken
  9. You do not want to lets this boil
  10. Once it has thicken
  11. Pour over pasta

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