Step 1

Cook fettuccine in very salty water until al dente. Drain, set aside, and return empty pot to the stove.

Step 2

Melt butter in pot over medium heat.

Step 3

When butter is melted, whisk in flour to form a roux. Cook for 1 minute.

Step 4

Slowly add white wine to roux, whisking constantly to incorporate. The mixture will thicken pretty quickly – just keep whisking!

Step 5

Add milk to mixture and whisk to combine. Bring mixture to a low simmer, whisking frequently, then remove from heat and stir in salt, pepper, and cheese. Stir until cheese has melted and you have a smooth sauce.

Step 6

Heat oil in a medium-sized skillet until shimmering. Add garlic, shrimp, salt and pepper and stir to combine. Cook, stirring occasionally, until shrimp is pink and cooked through. Shrimp quicks very quickly, so keep an eye on it – they shouldn’t take more than 5 or 6 minutes!

Step 7

Add cooked pasta and shrimp to sauce pot and toss to combine. Top with fresh chopped parsley for garnish and serve immediately.