1\/4 teaspoon pepper
\npinch nutmeg
\nparsley as a garnish<\/p>\n
Instructions<\/p>\n
In a saut\u00e9 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.
\nAdd remaining butter and minced garlic to pan. Cook for 30 seconds, making sure not to burn (garlic will cook quickly).
\nAdd 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\u2019s package directions). Stir once halfway through to separate noodles.
\nRemove 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.
\nGarnish with parsley before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 teaspoon pepper pinch nutmeg parsley as a garnish Instructions In a saut\u00e9 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….<\/p>\n