One Pan Shrimp Fettuccine Alfredo
INGREDIENTS:
3 tablespoons unsalted butter divided
16 ounces large shrimp peeled, deveined, and tails removed
2 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
DIRECTIONS:
In a sauté pan over medium heat, add two tablespoons of butter. Once hot, add shrimp and cook for 1-2 minutes each side, or until opaque. Transfer to a plate or bowl and cover to keep warm.
Add remaining butter and minced garlic to the pan. Cook for 30 seconds, making sure not to burn (garlic will cook quickly).
Add chicken broth, milk, and fettuccine noodles. Stir noodles to separate. Once liquid comes to a boil, cover, reduce heat to low, and simmer for about 11 minutes (or until al dente according to your pasta’s package directions). Stir once halfway through to separate noodles. Remove lid. Most of the liquid should be absorbed. Add heavy cream, Parmesan cheese, pepper, and nutmeg. Stir until the cheese is melted. Add shrimp and stir to combine. Remove the pan from heat and allow it to set for 5 minutes to allow the sauce to thicken. Garnish with parsley before serving.
