Mind-Blowing Shrimp Fettuccine

: Cream Based Shrimp Pasta Sauce

I’ve dubbed my pasta dish, mind-blowing because well it just is! The sweet pink shrimps paired with a smooth as silk cream sauce, thickened with cheese, is sublime. Strap your head on when you bite in…

7 ozs. Fettuccine Noodles (2 portions)
1/2 lb. Shrimp, de-veined, de-shelled
1 Tbsp. Olive Oil
1 Tbsp. Butter
1 Clove of Garlic, minced
1/2 cup Heavy Cream
1/2 cup Milk
1 Egg Yolk
Pinch of Pepper Pinch
Pinch of Ground Nutmeg
1/4 cup Parmesan Cheese, shredded
1/2 cup Mozzarella Cheese, shredded

Optional Garnish; Fresh Parsley and more shredded Parmesan

Put a large pot of water on high heat and bring to a boil for the pasta.

Meanwhile, in a skillet over medium heat, toss butter and olive oil. Once the butter has melted, add shrimps and sauté until they just turn pink. Remove from the pan with slotted spoon and set aside.

Add garlic to the pan and sauté for a minute or less. Pour in milk, cream, and add seasonings. When simmering, whisk in the cheeses. Stir every few minutes for a smooth sauce. Turn off heat.

Cook the pasta and drain. Don’t rinse. Toss into the sauce. Add beaten egg yolk and stir for a few minutes until it thickens. You may or may not need low heat setting, as the pasta is hot it should thicken the egg yolk. Add seafood.

Plate and serve. Garnish with a little parmesan and sprinkling of freshly chopped parsley.

Lux it Up; Add 1/2 lb. scallops. Sauté with the shrimp.