Brown Butter Alfredo with Shrimp, Fettuccini, and Broccoli (for 1)
First up, alfredo sauce: butter is slow-cooked over low heat until the foam disappears and the butter turns golden brown. Then, flour is whisked in, forming a paste (roux); followed by light cream, all brought to a low simmer. Parmesan gets whisked in, and working quickly, egg yolks are also whisked in; the sauce gets pulled from the heat. Next up: shrimp are skillet-seared with garlic, sherry, and parsley, then combined with al dente fettuccine, roasted peppers, and broccoli. Finally, alfredo sauce is gently folded into the seafood and pasta. More parsley at the finish. Capiche? Magnifico!