Ready In: 25 m
Serving: 4


  • 1 lb. fetuccine
  • 2 tbsp. butter, divided
  • 1 lb. shrimp, peeled and deveined, tails removed
  • kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 egg yolk
  • 1 c. cream
  • 1/2 c. whole milk
  • 1 c. freshly grated Parmesan, plus more for garnish
  • 1 tbsp. Chopped parsley, for garnish


  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, about 6 minutes. Remove shrimp from skillet and reserve.
  3. 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.
  4. Garnish with more pepper and parsley. Serve.

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