Ingredients

The following ingredients have 4 Servings
  • 2 tbsp Butter
  • 1 Tbsp minced Garlic
  • 1 cup Heavy Cream
  • 1 1/2 cup Milk
  • 2/3 cup grated Parmesan
  • 2 beaten Egg Yolks
  • Salt and Pepper to taste
  • 4 Tbsp chopped fresh parsley leaves
  • 12 oz Fettuccine
  • 1/2 lb large raw Shrimp (about 16, peeled and deveined)
  • 4 oz Broccoli florets

Instruction

  • Cook pasta according to package directions and drain.
  • Steam the broccoli until it is crisp-tender. Set aside.
  • Preheat oven to 400.
  • Drizzle shrimp with olive oil and season with salt and pepper and place on a rack. Cook for 7-8 minutes. Remove from oven and set aside.
  • In a skillet or large pan over medium heat, combine the butter, garlic, cream and milk.
  • Cook just until ready to boil and remove from heat.
  • Temper the egg yolks by taking a few spoons of liquid from pan and whisking into egg yolk to raise temperature without scrambling the eggs.
  • Add tempered egg yolk and Parmesan to pan and whisk to incorporate.
  • If the sauce is too thick, add a little more milk and heat for a few more minutes.
  • Add in pasta and gently toss to combine.
  • Gently toss the pasta with the shrimp and broccoli
  • Add salt and pepper to taste.
  • Garnish with additional Parmesan and parsley.