This is one of my all-time favorite recipes. I could eat this every day. It's a great dish for when you have company over. Just be sure not to overcook the shrimp---you don't want them rubbery.
Bring to a boil and cook:
4 quarts water
1/2 pound fresh fettuccine (can substitute dry, boxed fettuccine)
Saute in 1 tablespoon olive oil:
1/4 pound kielbasa, sliced into coins
1/2 pound shrimp, peeled, deveined
2 teaspoons garlic, minced
Deglaze with:
1/4 cup dry sherry (I substitute with chicken broth)
Add:
1/2 cup heavy cream
1/2 stick unsalted butter
1/4 cup chicken broth
1/4 teaspoon cayenne
cooked fettuccine
Off heat, stire in:
2 egg yolks, beaten
1/4 cup Parmesan, grated
Garnish with:
1/4 cup scallions, chopped
Bring water to a boil for the pasta (begin working on the sauce while water comes to a boil). Cook fettuccine according to package directions. Drain and reserve.
Saute kielbasa in oil in a saute pan over medium-high heat until browned, about 2 minutes. Add shrimp and garlic; cook just until shrimp is pink in color, about 2 minutes. Remove shrimp and kielbasa from pan.
Deglaze the pan with sherry, scraping up brown bits from the bottom with a wooden spoon so they can be incorporated into sauce.
Add cream, butter, broth, and cayenne; add the cooked pasta, sausage, and shrimp. Heat briefly.
Off heat, stir in yolks and Parmesan; toss to coat.
Garnish with scallions.
For a printable version of this recipe, go here.