Ingredients
12 ounces fettuccine
Kosher salt and freshly ground pepper
3/4 cup frozen peas (unthawed)
1 pound medium shrimp (26 to 30), peeled and deveined
4 tablespoons unsalted butter
1 large egg yolk
3 ounces Parmigiano-Reggiano, grated (3/4 cup), plus more for serving
Preparation
Cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Add peas during last 15 seconds of cooking. Drain, reserving 2 1/2 cups pasta water and covering to keep warm.
Meanwhile, season shrimp with salt and pepper. Melt 2 tablespoons butter in a large straight-sided skillet over medium-high heat. Add shrimp in a single layer and cook, flipping once, until golden brown in places and just cooked through, 3 to 4 minutes total. Transfer to a plate.
In a bowl, slowly whisk 3/4 cup pasta water into egg yolk. Bring another 3/4 cup pasta water to a simmer in skillet over medium-high heat. Reduce heat to low until water is steaming hot but no longer simmering; stir in remaining 2 tablespoons butter until melted. Whisk in cheese, a little at a time, allowing each addition to dissolve before adding more, until smooth. Slowly whisk in yolk mixture.
Add pasta and peas; increase heat to medium and cook, tossing a few times, until sauce thickens just enough to evenly coat pasta. Remove from heat; toss in shrimp and any accumulated juices. (If sauce has thickened too much, add more pasta water, a few tablespoons at a time.) Serve with more cheese and pepper.
