Shrimp Fettuccine Alfredo

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

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, 2 to 3 minutes per side. Remove shrimp from skillet and set aside.

3. 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.