Shrimp Fettucine Alfredo

Tyler has been ordering shrimp fettucine alfredo at restaurants lately. Even if its a nice restaurant, he ends up disappointed because they all use those little, teeny, weeny shrimpies that most folks use in shrimp salads.  I don't EVER order any kind of fettucine at restaurants ever since Janet taught me to make fettucine!  You really can't get it better than this recipe I am about to share with you!  So I told Tyler on Friday evening I would make it and use BIG shrimp!  Here's what you need:

1 lb fettucine noodles

1/2 a stick of salted butter

1/2-3/4 pint of heavy cream

4 tablespoons sour cream

parmesan cheese (I use the romano/parm blend)

1 egg yolk

salt

pepper

1 pound shrimp (I bought mine peeled and ready)

Cook your noodles according to their directions and in a pan melt your butter then add in cream, don't boil.  let cook a few minutes then add in sour cream.  wisk all together with salt and pepper and throw your shrimp in--they only take a minute to cook-DO NOT OVERCOOK SHRIMP.  After your noodles are drained, sprinkle with parmesan then add in your sauce and the yolk.  Stir and enjoy!! 

This was SOOOO good and we will be making it much more often!  So much better than the restaurant and soooooo much cheaper! 

Serve it with a salad, fresh rolls, glass of wine and some thumbprint cookies for dessert and you will be in a food coma by the end of the meal!