Tip:
Before reheating, add a splash of milk or heavy cream to the sauce to prevent it from separating.
Prep Time: 30 mins | Servings: 4
INGREDIENTS
16 oz. large shrimp, peeled, deveined, and tails removed
3 tbsp of unsalted butter, divided
8 oz. fettuccine noodles, dry
2 cloves garlic, minced
1 c. milk
1 c. Parmesan cheese, grated
½ c. heavy cream
Pinch nutmeg
¼ tsp pepper
Parsley to garnish
2 c. chicken broth.
INSTRUCTIONS
In a pan, melt 2 tbsp butter over medium heat. Once the butter has melted, add the shrimp and cook for about 1 to 2 minutes per side. In a bowl, transfer the shrimp. Tent and allow the shrimp to cool.
Into the hot pan, add the rest of the butter along with the garlic. Cook for about 30 seconds. Then, pour in the chicken broth and milk. Add the fettuccine noodles and toss to coat.
Put the lid on once the liquid boils and adjust the heat to low. Let everything simmer for about 11 minutes, stirring once to separate the noodles.
Next, add the heavy cream along with the Parmesan cheese, pepper, and nutmeg. Stir well until the cheese has melted. Then, return the shrimp to the pan and toss well until combined.
Take the pan off the heat and let the dish set for about 5 minutes until the sauce has thickened.
Serve the shrimp fettuccine, Alfredo, right away garnished with some parsley.
Enjoy!!
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