Fettuccine alfredo is one among life’s finest comfort ingredients. It’s creamy, tacky, carb-y, and tremendous tremendous flavorful. We particularly love this version due to the fact the shrimp adds lots of greater flavor and some lean protein to boot! Make sure to keep away from the commonplace mistakes indexed underneath and you’ll grasp this dish in no time.
1 lb. fettuccine
3 tbsp. butter, divided
1 lb. shrimp, peeled and deveined, tails removed
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
- Cook fettuccine according to the instructions on the 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 the 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 the sauce has thickened slightly, add cooked pasta and shrimp, tossing to combine. Season with salt and pepper.
- Garnish with more parmesan and parsley.