Melt butter in skillet.
Add garlic and cook, stirring constantly, for about a minute.
Add shrimp and cook over medium heat until pink.
Add white wine and tomato sauce and cook for another minute.
Blend in 1 cup of the cream, basil and oregano.
Beat egg yolks with remaining 1/4 cup cream and add to sauce, stirring, over medium heat until sauce thickens. Do not boil!
Season to taste with salt and pepper.
Serve over hot buttered pasta and sprinkle with fresh minced parsley.
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