- 1lb. fetuccine
- 2 tbsp. butterdivided
- 1lb. shrimppeeled and deveined, tails removed
- kosher salt
- Freshly ground black pepper
- 2 cloves garlicminced
- 1c. egg yolk
- 1c. cream
- 1/2c. whole milk
- 1c. freshly grated Parmesanplus more for garnish
- 1 tbsp. Chopped parsleyfor garnish
This Shrimp Fettuccine Alfredo is a major comfort food. There’s just something about a mountain of pasta consumed by rich creamy sauce, and studded with large, tender shrimp that has my name written all over it. It reminds me of my favorite dish at Olive Garden; seafood Alfredo.
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, about 6 minutes. Remove shrimp from skillet and reserve.
Into the pan, add remaining tablespoon butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. Whisk the egg yolk in with the cream and milk and stir mixture into the garlic and butter. Bring to a low simmer and add the Parmesan, cooked pasta and shrimp, tossing to combine. Season with salt and pepper.