1. In a large skillet, cook the shrimp, the shallot and garlic in the butter over moderate heat, stirring, for 3-4 minutes, or until shrimp are just firm to touch and opaque. 2. Reduce heat to moderately-low and stir in the fettucine. 3. In a bowl, beat together the yolks, half and half and the Parmesan. 4. Add the egg mixture to the shrimp mixture and cook until the sauce is thickened, tossing all the while so the egg doesn’t curdle, about 3-4 minutes. 5. Do not let sauce boil. 6. Stir in parsley and salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
