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For the pasta: 1.
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Cook fettuccine in a pot of very salty water according to package instructions for al dente.
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Drain, set aside and return empty pot to the stove.
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2.
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Melt butter in pot over medium heat.
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When butter is melted, whisk in flour to form a roux.
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Cook for 1 minute until roux is fragrant.
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3.
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Slowly add white wine to roux, whisking constantly to incorporate.
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The mixture will thicken pretty quicklyjust keep whisking!
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4.
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Add milk to mixture and whisk to combine.
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Bring mixture to a low simmer, whisking frequently, then remove from heat and stir in salt, pepper and cheese.
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Stir until cheese has melted and you have a smooth sauce.
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For the shrimp: 1.Heat oil in a medium-sized skillet over medium-high heat until shimmering.
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Add garlic, shrimp, salt and pepper and stir to combine.
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Cook, stirring occasionally, until shrimp is pink and cooked through.
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Shrimp cooks very quickly, so keep an eye on itthey shouldnt take more than 5 or 6 minutes!
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For the assembly: 1.
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Add cooked pasta and shrimp into the sauce pot and toss to combine.
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Top with fresh chopped parsley for garnish and serve immediately.
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Notes: 1.
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I always recommend shredding your own cheese for sauces.
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Pre-shredded cheese often comes coated in preservatives that are yucky and prevent the cheese from melting smoothly into a sauce.
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If you have the time, buy block cheese and shred it yourself for best results!
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2.
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If your sauce separates, zap it with an immersion blender to bring it back to a smooth, velvety sauce.
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3.
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If a sauce is too thick, thin it out by whisking in additional milk or other liquid.
