Fettuccine Shrimp Alfredo

So, I was looking in the freezer, and noticed we had a big box of breaded shrimp to eat up. I also noticed that  I'm not so down with the breading, and thought it would be delicious with some fresh alfredo after I removed the breading. Even better yet, Matt suggested that we make an alfredo that calls for an egg, so we could find yet another use for our fresh eggs the chickens give us (up to 3 a day now!).

Here's what you will need:

1/4 lb butter

1 egg yolk

4Tbsp. cream

1/2 c. grated parmesan

parsley

salt & pepper to taste

garlic

pasta

*1/2 tsp. nutmeg (I've tried this and I think I used a bit too much...it tastes nice, but be careful with this powerful flavor!

First I put oil & garlic on the pan for the sauce. This is how I start almost every meal! Get's the smells going and always adds flavor!

 Then I started the oil in the shrimp pan. I deep fried these for around 15 minutes on medium heat. 

 Fresh parsley from the garden was picked from the garden, and minced up.

 Add the butter and cream next. Get this mixture melted before you add the egg, cheese, and parsley.

 Separate the yolk from your egg, and add that parm!

Once the pasta is cooked, you are all set! I took the breading off, and served the shrimp right on top of the plate. We always like to add some spice as well! Yum! Enjoy!