Shrimp Fettuccine Alfredo

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Ethan Calabrese

Skip the Italian restaurant and make this instead.

Yields:

4

Prep Time:

0

hours

15

mins

Total Time:

0

hours

25

mins

Ingredients
1 lb.
fetuccine
2 tbsp.
butter, divided
1 lb.
shrimp, peeled and deveined, tails removed
kosher salt
Freshly ground black pepper
2
cloves garlic, minced
1
egg yolk
1 c.
cream
1/2 c.
whole milk
1 c.
freshly grated Parmesan, plus more for garnish
1 tbsp.
Chopped parsley, for garnish
Directions
  1. Cook fettuccine according to the instructions on box, reserving a cup of pasta water to thicken the sauce, if needed.
  2. In a large skillet over medium heat, heat 1 tablespoon butter until melted. Add shrimp, season with salt and pepper and cook until pink and completely opaque, about 6 minutes. Remove shrimp from skillet and reserve.
  3. Into the pan, add remaining tablespoon butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. Whisk the egg yolk in with the cream and milk and stir mixture into the garlic and butter. Bring to a low simmer and add the Parmesan, cooked pasta and shrimp, tossing to combine. Season with salt and pepper.
  4. Garnish with more pepper and parsley. Serve.

image

Ethan Calabrese