Marlene Maurer • Lakewood, Colo.
September 29, 2006

1/2 c. butter
1 lb. med. shrimp
1 Tbsp. minced green onions
9 oz. fettuccine, cooked
4 egg yolks
1 c. heavy cream
1 c. Parmesan, grated
2 t. minced fresh parsley
1/2 t. salt
1/4 t. black pepper

Peel and de-vein shrimp.

In a large skillet, melt butter and sauté shrimp, green onions, and garlic over medium-low heat for 3-4 minutes, or until shrimp are firm and opaque. Remove pan from heat.

Stir warm fettuccine into shrimp mixture.

In medium bowl, beat egg yolks, cream, and parmesan. Add egg mixture to shrimp mixture and cook over moderate heat until sauce thickens, about 3-4 minutes. Do not boil.

Stir in parsley, salt and pepper. Serve immediately.