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 grated Parmesan cheese
1/2 cup heavy cream
1/4 teaspoon pepper
Pinch of nutmeg
Parsley for garnish
In a sauté pan over medium heat, melt two tablespoons of butter. Add the shrimp and cook for 1-2 minutes on each side, until they turn opaque. Transfer the cooked shrimp to a plate or bowl and cover to keep warm.
Add the remaining butter and minced garlic to the pan. Cook for about 30 seconds, being careful not to burn the garlic.
Pour in the chicken broth, milk, and fettuccine noodles. Stir to separate the noodles. Bring the liquid to a boil, then cover the pan, reduce the heat to low, and simmer for approximately 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 cook evenly. Remove the lid; most of the liquid should be absorbed.
Add the heavy cream, grated Parmesan cheese, pepper, and nutmeg to the pan. Stir until the cheese is melted and the sauce is well combined.
Return the cooked shrimp to the pan and stir to combine with the sauce. Remove the pan from the heat and allow it to sit for 5 minutes to allow the sauce to thicken.
Garnish with parsley before serving.
Enjoy your delicious One-Pan Shrimp Fettuccine Alfredo!
