Shelly's Recipe

SHRIMP RIGATONI

Category: Pasta - Seafood

1/4 cup butter
1 1/2 lb medium shrimp, shelled and deveined
2 tbsp chopped shallots
1 small can tomatoes
1/2 cup plus 1 tbsp heavy cream
1 tsp dried basil and chopped chives
1 egg yolk
1 lb rigatoni, cooked al dente
2 tbsp chopped parsley

Heat half the butter in a skillet, add shrimp. Sprinkle with salt and pepper and cook turning once until bright red on both sides. Sprinkle with shallots and cook 1 minutes. Add tomatoes and cook 1 minute over high heat. Stir in 1/2 cup cream, basil and chives. Beat the yolk with 1 tbsp cream and add to sauce. Stir constantly. Do not boil. Toss cooked pasta with remaining butter and pour into a hot platter. Pour shrimp and sauce in center and serve. Sprinkle with parsley.