SHRIMP SCAMPI
3 tbsp. butter or margarine
2 tbsp. garlic, chopped
1 1/2 lb. shrimp, cleaned
1/4 c. white wine
1/2 (15 oz.) can tomato sauce
1 1/4 c. heavy cream or half & half
Salt and pepper
1/2 tsp. basil
1/2 tsp. oregano
2 egg yolks
2 tbsp. parsley
Cook garlic in butter or margarine. Add shrimp and cook until pink. Add tomato sauce and wine. Cook 10 minutes. Add 1 cup cream and spices. Combine 1/4 cup cream and egg yolks. Add to mixture. Stir until thickened and bubbly. Sprinkle with parsley. Serve over fettuccine or linguine. Serves 6.

SHRIMP SCAMPI
5 lg. shrimp
1/4 tbsp. garlic
1/2 tbsp. clam base
1/2 oz. lemon juice
1/4 oz. white wine
1/4 tomato
Chopped parsley to garnish
1 1/2 tbsp. butter
4 oz. heavy cream
2 tbsp. cornstarch
Combine shrimp, garlic, clam base, wine, lemon, and heavy cream in saucepan. When hot, thicken with cornstarch. DO NOT ALLOW TO BOIL. Finish "off" the flame with butter, tomato, and parsley.

SHRIMP SCAMPI & FETTUCCINI
CREAM SAUCE:
3 tbsp. butter
3 tbsp. flour
1 tsp. salt
Light pepper to taste
1 1/2 c. milk
SHRIMP:
3 tbsp. butter
1 tbsp. shallots, finely chopped
2 garlic cloves, finely chopped
28 to 30 shrimp, (1 lb.), peeled &
de-veined
1/3 c. dry white wine
1/16 tsp. dry oregano
Salt & pepper to taste
1/2 tbsp. chives, chopped
Heat butter in saucepan; stir in flour. Cook and stir for 2 minutes. Add seasoning and milk. Cool until it boils and is thick. Makes 1 1/2 cups. Cover and set aside. Heat butter and saute' garlic and shallots for a few seconds, then add shrimp and saute; until pink, 3 to 5 minutes. Remove shrimp and set aside. Add wine and seasoning to skillet. Cook until wine is reduced to 1/3. Add cream sauce and blend well. Return shrimp to sauce and heat. Serve over fettuccini noodles. Serves 6.

SHRIMP SCAMPI
1/4 lb. sweet butter
4 cloves garlic
2 tbsp. parsley, chopped
3-4 tbsp. oil
Mushrooms
1 1/2 lbs. lg. shrimp, peeled &
deveined
1 c. white wine
1 tbsp. lemon juice
1/4 c. grated Parmesan cheese
2 c. heavy cream
1 lb. cooked buttered noodles
In food processor, combine butter, garlic and parsley, blend until smooth. Heat oil in large skillet. Add mushrooms and swirl them in the oil. Add shrimp. Cook over high heat for 30 seconds, stirring constantly. Reduce heat slightly, pour off excess oil. Add wine, lemon juice, Parmesan cheese and cream. Continue cooking for about 1 minute. Add butter, garlic and parsley. Reduce heat a little and continue to cook for 3 to 4 minutes until butter is melted. Serve over hot noodles.