INGREDIENTS
1 lb. fetuccine
2 TBSP. butter, divided
1 lb. shrimp, peeled and deveined, tails removed
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1 egg yolk
1 cup cream
1/2 cup whole milk
1 cup freshly grated Parmesan, plus more for garnish
1 TBSP. chopped parsley, for garnish
DIRECTIONS
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 TBSP. 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.
Add remaining tablespoon butter and garlic to the pan.
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 cheese, cooked pasta and shrimp.
Toss to combine.
Season with salt and pepper.
Garnish with more pepper and parsley.
Serve.
