Cajun Shrimp with Fettuccini

Makes 6 cups
Total Time: 30 minutes

Cook:
½ lb. fresh fettuccine

Saute in 1 Tbsp. olive oil:
¼ lb. kielbasa, sliced into coins
½ lb. large shrimp, peeled, deveined
2 t. garlic, minced

Deglaze with; Add;
¼ cup dry sherry
½ cup heavy cream
½ stick unsalted butter (4 Tbsp)
¼ cup chicken broth
¼ t. cayenne

Off Heat, Stir in; Garnish with:
2 egg yolks, beaten
¼ cup Parmesan, grated
1/4 cup scallions, chopped

Bring a large pot of salted water to a boil for the pasta.

Cook fettuccine according to package directions. Drain and set aside.

Sauté kielbasa in oil in a large sauté pan over medium-high heat until browned, about 2 minutes. Add shrimp and garlic; cook until shrimp is opaque, 1-2 minutes. Remove from pan.

Deglaze pan with sherry, scraping up browned bits from bottom of pan.

Add heavy cream, butter, broth, and cayenne. Stir in cooked pasta, sausage and shrimp; heat briefly.

Off heat, stir in egg yolks and Parmesan and toss. Garnish with scallions.

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*Don’t be afraid of the egg, it works as a binder!