Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) spaghetti (or linguine, bucatini)
  • 4 large egg yolks
  • 1/2 cup (120ml) heavy cream
  • 1 cup (100g) grated Parmesan cheese, plus extra for serving
  • 1/4 cup (60ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 2 tablespoons (30g) unsalted butter
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (optional)
  • Lemon wedges (optional)

Instructions:

  1. Cook the spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While pasta cooks, sauté the garlic in olive oil until fragrant. Add the shrimp and red pepper flakes (if using), cook until pink and opaque. Season with salt and pepper. Remove shrimp from pan and set aside.
  3. Pour the white wine into the same pan and deglaze, scraping up any browned bits from the bottom. Let reduce slightly.
  4. In a mixing bowl, whisk together the egg yolks, heavy cream, and Parmesan cheese. Season with salt and pepper.
  5. Add the cooked pasta to the pan with the wine reduction. Toss to coat. Remove the pan from the heat. Slowly drizzle in the egg yolk mixture, tossing constantly to prevent the eggs from scrambling. Add a little pasta water at a time if needed to create a creamy consistency.
  6. Gently fold in the cooked shrimp.
  7. Serve immediately, garnished with fresh parsley and extra Parmesan cheese. Offer lemon wedges on the side.