INGREDIENTS
1 lb. fetuccine
3 tbsp. butter, divided
1 lb. shrimp, peeled and deveined, tails removed
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
2 tbsp. all-purpose flour
1 c. heavy cream
1/2 c. whole milk
1 egg yolk
1 c. freshly grated Parmesan, plus more for garnish
1 tbsp. Chopped parsley, for garnish
DIRECTIONS
- Cook fettuccine according to the instructions on box, reserving a cup of pasta water to thicken the sauce, if needed.
- 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, 2 to 3 minutes per side. Remove shrimp from skillet and set aside.
- Into the pan, add remaining 2 tablespoons butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. Whisk in flour and cook until no longer raw, 2 minutes. Stir in heavy cream and milk, then whisk in egg yolk. Bring to a low simmer and whisk in parmesan. When cheese is melted and sauce has thickened slightly, add cooked pasta and shrimp, tossing to combine. Season with salt and pepper.
- Garnish with more parmesan and parsley.
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CL::JG
