Shrimp Alfredo

Recipe from Brooke (Colorado Calore)

Ingredients

• ½ cup butter

• 1 lb medium shrimp, peeled and deviened

• 1 Tbs green onions, minced

• ½ tsp garlic, minced

• 9 oz fettuccine

• 4 egg yolks

• 1 cup Half & Half

• 1 cup freshly grated Parmesan

• 2 tsp fresh Italian parsley, minced

• ½ tsp salt

• ¼ tsp fresh ground pepper

Directions

Cook fettuccine according to directions to al dente and drained. Set aside.

In a large skillet, melt butter and sauté shrimp, onions and garlic over medium heat for 3–4 minutes, or until shrimp are firm and opaque. Remove pan from heat.

Stir warm fettuccine into shrimp mixture. In a medium bowl, beat yolks, Half & Half and Parmesan.

Add egg yolk mixture to shrimp pasta. Cook over medium heat until sauce thickens, about 3–4 minutes. Do not boil.

Stir in parsley, salt and pepper. Serve immediately.

Note

Alfredo sauce tends to break after cooled and reheated. It’s best when eaten freshly prepared.