1 egg yolk
1 cup freshly grated Parmesan, plus more for garnish
1 Tbsp. chopped parsley, for garnish
Directions:
Step 1: Cook the Fettuccine
Cook fettuccine according to the instructions on the box, reserving a cup of pasta water to thin the sauce if needed.
Step 2: Cook the Shrimp
In a large skillet over medium heat, melt 1 tablespoon of butter. Add shrimp, season with salt and pepper, and cook until pink and opaque, 2 to 3 minutes per side. Remove shrimp from the skillet and set aside.
Step 3: Make the Sauce
In the same skillet, add the remaining 2 tablespoons of butter and garlic. Cook until fragrant, about 1 minute. Whisk in flour and cook until the raw smell disappears, about 2 minutes.
Stir in heavy cream and milk, then whisk in the egg yolk. Bring to a low simmer and whisk in Parmesan. Once the cheese is melted and the sauce has thickened slightly, add the cooked pasta and shrimp, tossing to combine.
If the sauce is too thick to coat the pasta evenly, add reserved pasta water, 1 tablespoon at a time, until the sauce is glossy. Season with salt and pepper to taste.
Step 4: Serve
Garnish with more Parmesan and parsley. Serve immediately.
Nutritional Information (per serving):
Calories: 580
Total Fat: 38g
Saturated Fat: 18g
Cholesterol: 125mg
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