Another great mid-week meal that is both delicious and filling. This comes, once again, from NYTimes cooking and it takes a bit of timing, patience and attention. But it’s worth it. We’ve added the shrimp as we had them at hand, but it works just fine without adding that particular protein.

For this you’ll need: 1-1/2 cup heavy cream, 1 egg yolk, 2 Tbsp butter, 1 clove garlic (crushed and chopped), 1 cup grated parmesan cheese, 1/2 to 1 lb spaghetti, 1/2 lb shrimp (defrosted, if frozen, peeled and deveined), pepper.

Start a large pot of water on to boil over high heat. Once boiling add the spaghetti and cook per the package instructions – approx 8 mins.

Whisk together the cream and egg yolk in a separate bowl and set aside.

Melt the butter in a large saucepan over medium heat. Add the garlic and shrimp and toss well to coat. Cook about 1-2 minutes before tossing again so that the garlic if fragrant and the shrimp are just changing color. Lower the heat and add the cream/egg mixture. Stir well and let the mixture get hot but not boiling. Allow to cook at that temperature for about 3-5 minutes until shrimp are fully cooked and the sauce is thickened.

Gradually stir in the grated parmesan a little at a time, thickening the sauce even further. Maybe 2-4 mins. Add a good grinding of pepper and then toss the sauce together with the pasta in a large bowl.

Serve with crusty bread for dunking.

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