Directions:
- In a large skillet, cook the shrimp, the shallot and garlic in the butter over moderate heat, stirring, for 3-4 minutes, or until shrimp are just firm to touch and opaque.
- Reduce heat to moderately-low and stir in the fettucine.
- In a bowl, beat together the yolks, half and half and the Parmesan.
- Add the egg mixture to the shrimp mixture and cook until the sauce is thickened, tossing all the while so the egg doesn’t curdle, about 3-4 minutes.
- Do not let sauce boil.
- Stir in parsley and salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 826.73 Kcal (3461 kJ) | ||
| Calories from fat | 450.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.07g | 77% | |
|---|---|---|---|
| Cholesterol | 315.65mg | 105% | |
| Sodium | 1699.55mg | 71% | |
| Potassium | 302.54mg | 6% | |
| Total Carbs | 69.14g | 23% | |
| Sugars | 1.51g | 6% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 28.92g | 58% | |
| Vitamin C | 2.7mg | 5% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.6mg | 20% | |
| Calcium | 273.7mg | 27% | |
| Amount Per 100 g | |||
| Calories | 258.86 Kcal (1084 kJ) | ||
| Calories from fat | 141.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.68g | 77% | |
|---|---|---|---|
| Cholesterol | 98.83mg | 105% | |
| Sodium | 532.15mg | 71% | |
| Potassium | 94.73mg | 6% | |
| Total Carbs | 21.65g | 23% | |
| Sugars | 0.47g | 6% | |
| Dietary Fiber | 1g | 13% | |
| Protein | 9.06g | 58% | |
| Vitamin C | 0.8mg | 5% | |
| Iron | 1.1mg | 20% | |
| Calcium | 85.7mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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