Shrimp Fettuccine Alfredo


  • 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


  • Prepare pasta according to the manual on box, reserving a cup of pasta nutrient to thicken the sauce, if needed.
  • In a whopping pan over psychic passion, temperature 1 containerful butter until unfrozen. Add peewee, period with flavorer and flavouring and fix until flower and completely mirky, roughly 6 transactions. Remove shrimp from skillet and request.
  • Into the pan, add remaining containerful butter and flavorer. Make until the flavorer becomes aromatic, roughly 1 microscopic. Beat the egg yolk in with the elite and concentrate and stir assemblage into the seasoning and butter. Transfer to a low simmer and add the Cheese, roasted pasta and seafood, moving to mingle. Season with salt and flavourer.
  • Garnish with much shrub and parsley. Work.