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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Reduce heat to moderately-low and stir in the fettucine. | 3. In a bowl, beat together the yolks, half and half and the Parmesan. | 4. 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. | 5. Do not let sauce boil. | 6. Stir in parsley and salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
large shrimp	1	lb	shelled deveined	12.6083	0.0	2.805	0.0708
shallot	1/4	cup	minced	28.8	6.72	1.0	0.04
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
butter	1/4	cup		342.0	15.714	10.686	28.8
fettuccine pasta	1/2		cooked	12.6083	0.0	2.805	0.0708
egg yolk	4			218.96	2.4412	10.7848	18.0472
half	1	cup		-	-	-	-
parmesan cheese	1/2	cup	freshly-grated	148.0	16.0	16.0	2.0
parsley	2	teaspoons	minced	0.9	0.1582	0.0743	0.0198

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.