Step 1

Cook fettuccine according to the package instructions. Undercook fettuccine for two minutes to get a firm texture. (You may also transfer the cooked pasta to a bowl of ice water, and let it cool down for 2 minutes.) Drain and set aside.

Step 2

Heat a skillet (or a frying pan) on medium heat. Melt one tablespoon of butter in the skillet, then add shrimp. Sprinkle salt and ground black pepper, and cook shrimp for 2 to 3 minutes per side. Once the shrimp turn pink, remove them to a plate.

Step 3

Add remaining butter and minced garlic to the skillet, and cook until the garlic becomes aromatic and golden brown. Add all-purpose flour, and keep stirring until cooked and no lumps remain. Pour in heavy cream and whole milk, stirring constantly. Next, whisk in egg yolk. Finally, add grated parmesan cheese and keep whisking until the cheese melts. (Add 2 to 3 tablespoons of cooked pasta water if the sauce gets too thick.) Taste the sauce to add more salt if desired.

Step 4

Once the alfredo sauce is ready, lower the heat. Add shrimp and cooked pasta, and toss well with the sauce. Serve immediately with freshly chopped parsley and more grated parmesan cheese.