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 pepperpinch nutmegparsley as a garnish


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 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 liquid should be absorbed. Add heavy cream, parmesan cheese, pepper, and nutmeg. Stir until cheese is melted. Add shrimp and stir to combone. Remove pan from heat allow to set for 5 minutes to allow for sauce to thicken.

Garnish with parsley before serving.


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