Shrimp Fettuccine Alfredo
Ingredients
The pasta
The sauce
-
3
tablespoons
unsalted butter
-
1
lb
shrimp, peeled and deveined
-
to taste
salt
-
to taste
ground black pepper
-
2
cloves
garlic, minced
-
2
tablespoons
all-purpose flour
-
1
cup
heavy cream
-
½
cup
whole milk
-
1
large
egg yolk
-
1
cup
grated parmesan cheese
-
1
tablespoon
fresh parsley, chopped
Instructions
- Cook the fettuccine according to package instructions, undercooking by 2 minutes for a firm texture.
- In a skillet, melt 1 tablespoon of butter and cook the shrimp seasoned with salt and pepper until pink, then set aside.
- In the same skillet, add remaining butter and minced garlic, cooking until aromatic.
- Stir in all-purpose flour and cook until no lumps remain.
- Add heavy cream and whole milk, whisking constantly, then incorporate the egg yolk.
- Mix in grated parmesan cheese until melted, adjusting consistency with pasta water if necessary.
- Add the cooked fettuccine and shrimp to the sauce, tossing to combine.
- Serve immediately, garnished with chopped parsley and additional parmesan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
843
Total fat
29g
Total carbohydrates
96g
Total protein
49g
Sodium
652mg
Cholesterol
374mg
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