Creamy White Wine Shrimp Alfredo

For the pasta:
1. Cook fettuccine in a pot of very salty water according to package instructions for al dente. Drain, set aside and return empty pot to the stove.

2. Melt butter in pot over medium heat. When butter is melted, whisk in flour to form a roux. Cook for 1 minute until roux is fragrant.

3. Slowly add white wine to roux, whisking constantly to incorporate. The mixture will thicken pretty quickly—just keep whisking!

4. Add milk to mixture and whisk to combine. Bring mixture to a low simmer, whisking frequently, then remove from heat and stir in salt, pepper and cheese. Stir until cheese has melted and you have a smooth sauce.

For the shrimp:
1.Heat oil in a medium-sized skillet over medium-high heat until shimmering. Add garlic, shrimp, salt and pepper and stir to combine. Cook, stirring occasionally, until shrimp is pink and cooked through. Shrimp cooks very quickly, so keep an eye on it—they shouldn’t take more than 5 or 6 minutes!

For the assembly:
1. Add cooked pasta and shrimp into the sauce pot and toss to combine. Top with fresh chopped parsley for garnish and serve immediately.

Notes:
1. I always recommend shredding your own cheese for sauces. Pre-shredded cheese often comes coated in preservatives that are yucky and prevent the cheese from melting smoothly into a sauce. If you have the time, buy block cheese and shred it yourself for best results!
2. If your sauce separates, zap it with an immersion blender to bring it back to a smooth, velvety sauce.
3. If a sauce is too thick, thin it out by whisking in additional milk or other liquid.