One Pan Shrimp Fettuccine Alfredo 😍Don’t Lose This Recipe 😋

THE INGREDIENTS LIST:
Fettuccine; I used 1 Pound.
3 large spoons.Of unsalted butter.
Peeled and deveined shrimp; you’ll need approx. 1 pound.
Minced garlic; use 2 to 3 cloves.
2 large spoons.Of all-purpose flour.
Heavy cream; I used 1 cup.
1/2 Cup.Of whole milk.
An egg yolk.
1 Cup.Of grated parmesan cheese; more if desired.
1 large spoon.Of fresh chopped parsley.
PREPARATION:
Step 1 – Prepare the fettuccine following the directions provided on the box. Two minutes of undercooking fettuccine will give it a firm texture. (You have the option of transferring the cooked pasta to a bowl filled with cold water and letting it cool for two minutes.) Drain, then put it to the side.
Step 2 – Next, prepare a skillet (or a frying pan) by heating it over medium heat. After melting one tablespoon of butter in the skillet, add the shrimp.
Step 3 – After seasoning with salt and ground black pepper, fry the shrimp for two to three minutes on each side. Once they have become pink, the shrimp may be removed from the pan and placed on a platter.
Step 4 – In the same pan, add the rest of the butter along with the minced garlic, and continue to cook over medium heat until the garlic turns fragrant and golden brown.
Step 5 – After adding all-purpose flour and continuing to whisk the mixture, heat it until there are no more lumps. While whisking continuously, pour in the heavy cream and whole milk, and then whisk in the egg yolk.
Step 6 – Now, stir in some grated parmesan cheese while continuing to whisk the mixture until the cheese has melted. (If the sauce becomes too thick, add two to three tablespoons of the water from the cooked pasta.) You should taste the sauce before deciding whether or not to add extra salt.
Step 7 – Once the alfredo sauce has reached the desired consistency, reduce the heat. After adding the shrimp and the cooked pasta, combine everything well with the sauce.
Step 8 – To finish, sprinkle with more grated parmesan and finely chopped parsley before serving.