Ingredients
3 tablespoons unsalted butter divided
16 ounces of big, peeled, deveined shrimp with removed tails2 cloves garlic minced
2 cups chicken broth
1 cup milk
8 ounces fettuccine noodles dry
1 cup parmesan cheese grated
1/2 cup heavy cream
1/4 teaspoon pepper
pinch nutmeg
parsley as a garnish
Instructions
Two tablespoons of butter should melt in a sauté pan over medium heat.. Once hot, add the shrimp and cook for 1-2 minutes on each side until they are opaque. Transfer the cooked shrimp to a plate or bowl and cover to keep them warm.
In the same pan, add the remaining butter and minced garlic. Cook for about 30 seconds, being careful not to burn the garlic as it can cook quickly.
Pour in the chicken broth, milk, and fettuccine noodles. Stir the noodles to separate them. Once the liquid comes to a boil, cover the pan, reduce the heat to low, and simmer for about 11 minutes, or until the noodles are al dente according to the package directions.
Stir the noodles once halfway through the cooking time to ensure they don’t stick together. Remove the lid when most of the liquid has been absorbed.
Add the heavy cream, Parmesan cheese, pepper, and nutmeg to the pan. Mix the cheese until it melts and blends thoroughly.. Then, add the cooked shrimp and stir to combine everything. Remove the pan from the heat and let it rest for 5 minutes to allow the sauce to thicken.
Before serving, garnish the dish with parsley.
Enjoy your delicious one-pan shrimp fettuccine Alfredo!