Cook the noodles according to the package directions, minus 1 minute. They will cook a little more in the sauce so you don’t want them overcooked.
Heat 2 tablespoons of butter in a large saute pan. Season the shrimp with salt and pepper and add to the hot pan. Cook for 2 minutes until it turns pink, then flip over and cook the other side till it turns pink for about 2 minutes. Remove from the pan.
Add the remaining butter to the pan and cook the garlic for 2 minutes, whisk in the cream, making sure it doesn’t heat too quickly and curdle.
In a small bowl, whisk a half cup of the hot spaghetti water into the egg, then set aside.
Add the parmesan cheese to the hot cream and stir till melted, turn on low. Slowly whisk in the egg water, making sure not to curdle. Remove from the heat.
Add the noodles and toss to coat, add the shrimp and garnish with parsley.
Notes
Do not overcook the pasta - mushy pasta is disgusting, cook it to al dente only.
Do not overcook the shrimp - you can always use precooked shrimp instead. Shrimp cooks very quickly, as soon as they turn pink they are done, remove from the heat so they don’t get rubbery.
Only use freshly grated Parmesan cheese. Pregrated is coated and doesn’t melt right. For a creamy Alfredo sauce, using an egg yolk is key. But you don’t want it to scramble, so you want to whisk, whisk, whisk so it stays smooth and creamy.
Medium to large raw shrimp are preferred for this recipe, and if you are using frozen, make sure they thaw and are patted dry before cooking. Never cook frozen shrimp, they will get soggy from all the moisture.
If the sauce is too thick, you can add a little hot spaghetti water to thin, but again, make sure to whisk continually so the egg yolk doesn’t scramble.
Storage:
Store in an airtight container in the refrigerator for up to 5 days.