Here is my version of Fettuccine Alfredo with Shrimp: Michael asked for it the other night and I looked up Alfredo sauce and it is the usual egg-based sauce with too many steps and from past experience, the sauce has a 50 50 chance of breaking on you. So I decided to do it the way I make many other egg-based sauces and custards, with fewer steps.
1 to 1 1/2 lbs of shrimp, cleaned, shelled, and deveined
1 lb of Fettuccine
1 1/2 cups of whole milk or half & half
1 cup of Romano or Parmesan Cheese, grated
1 shallot, minced
3 cloves of garlic, grated
2 egg yolks
3 tablespoons of unsalted butter
2 tablespoons of unbleached flour
1 tablespoon of Italian Parsley, chopped with stems removed
2 sprigs of fresh thyme, leaves removed
salt and pepper to taste
Cook pasta as directed on the package, reserve 1 cup of the pasta water.
While pasta is cooking place a large deep skillet over medium-high heat, add a tablespoon of butter. Once melted add the shallots and saute until soft, about 2 minutes. Now add the shrimp, season, and cook until pink about 3 to 5 minutes. Remove from skillet, and tent with foil to keep warm.
Add the egg yolks to milk or half & half and whisk until combined.
Next, add the remaining butter to the skillet, once melted, add the garlic, saute for 30 seconds. Add flour and whisk until incorporated with the butter and garlic. about 1 minute. Whisk in the milk/egg mixture and keep whisking for about 3 to 4 minutes until smooth. Now add the cheese and whisk until smooth again about 2 minutes. Now add the cooked pasta and the shrimp, tossing to coat, season, add the parsley and thyme leaves.
Transfer to plates and serve with more cheese and a piece of nice garlic bread.