Creamy Lemon-Pepper Shrimp Fettuccine

So I’m a bit predictable. This dish involves yet more lemon and more pasta. But if you’re looking for a wonderful creamy Alfredo sauce, this is where it’s at. This dish is just full of yummy cheesy goodness.

Lemon-Pepper Shrimp Fettuccine

Ingredients

• 1 pound (34 to 50 count) shrimp, peeled and deveined
• 12 ounces fettuccine
• 1 tablespoon unsalted butter
• 1 large shallot, minced
• 2-3 cloves garlic minced
• 1 1/4 cups heavy cream
• 1 large egg yolk
• 1 to 2 teaspoons finely grated lemon zest
• 1cup grated pecorino cheese, plus more for garnish (Parmigiano-Reggiano)
• 1 tsp Kosher salt
• 2-3 tsp Freshly ground pepper
• 1/3 cup dry white wine

Directions

Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs.
Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and garlic and cook, stirring occasionally, until lightly golden, about 3 minutes. Add the shrimp and cook for an additional three minutes or until shrimp turn slightly pink. Whisk the cream, cheese, egg yolk and lemon zest, 1 tsp salt, and 2-3 tsp pepper in a bowl. Reduce the heat to low and add the cream mixture to the skillet. Cook, whisking, until slightly thickened, about 2 minutes.
Next add about 1/3 cup wine to loosen the sauce. Finally add the pasta to the skillet and toss. Cover and heat on low until ready to serve. Divide among bowls and garnish with more pecorino. Serve with garlic bread, if desired.